Let’s first make it clear – What’s the difference between Mayo and Aioli? – Aioli includes garlic and olive oil, while Mayo is made from egg yolks and canola oil. Some people who take things too technically, may argue that this is not the “traditional Aioli”, however, this is an enhanced version and I believe it to be categorized as such. I really don’t care about the terminology, as long as what I’m eating is delicious.
My honest opinion is, that the aioli we’ll be making, is far richer in flavors, has more freshness to it, and is indeed a big upgrade. People who do not enjoy garlic, I believe they can still enjoy roasted garlic aioli, because the taste of garlic can be controlled, depending on of how much garlic you put in.
Anyway, if you want to amaze people, inviting them over for some BBQ or burgers, you’re going to love this sauce. It can be used as dressing, spread, or dip for all kinds of stuff. Let’s mention only few of them:
- a great dipping sauce for pizza slices,
- an amazing spread for your sandwiches,
- fits really well with your burgers,
- can be used with BBQ meat,
- and your pasta, it will be richer in taste, when you use this garlic aioli with it.
How hard is it make roasted garlic aioli? – Not hard at all, it’s actually pretty simple.
What is the most important thing when making it? – Fresh ingredients!
Yes, that’s right. People are taking “shortcuts” simplifying everything. But let me tell you something: Industrial ingredients are not the same as fresh, homemade stuff. Ok?
Sure you can get mayo from the store shelf and add it in as an ingredient, or you can make a mayo yourself. Even though oil is a natural preservative, companies still add synthetic compounds to prolong shelf life. For example, many mayo producers use EDTA to improve expiration date of their products. Not everyone is in the chemistry, but everyone probably understands that something that uses formaldehyde and cyanide [source] for the synthesis process, can not be that healthy after all! – I like to make my own mayo, ’cause I don’t add cyanide nor formaldehyde in it.
You can also get dried parsley from a store shelf, or try to find fresh one – the best one is straight from the garden.
I won’t even mention that by “lemon juice” I actually mean juice squeezed out of lemons, and not some alternative, where “lemon juice” is written on the package and doesn’t get bad in years. Do you know how much actual lemon is inside that lemon juice? – None whatsoever… And how much chemistry is there? – Lot’s…
Anyway, you are free to do things anyway you like, but my opinion is that garbage in equals garbage out. Ingredients are crucial! When you have fresh, quality ingredients, that haven’t been exposed to pesticides, preservatives, or other damaging chemicals, you can be sure that what you’re making, will probably end up being delicious and rich in flavor. The quality of your final product (the output) doesn’t solely depend on how skilled you are executing the “making process”, it largely depends also on the quality of all the inputs (the ingredients).
Ok… we wandered off the topic a bit. Excuse me 🙂 Now let’s take a look how to make the best Roasted Garlic Aioli!
What you’ll be needing to make this appetizing aioli?
- Mayonnaise – I prefer homemade, you can also use any other mayo (like Hellmann’s).
- Garlic – We will be using fresh garlic, which we will roast and add in to the mixture.
- Olive oil – We will drizzle the garlic with olive oil before roasting it.
- Lemon juice – Squeezed out of fresh lemons.
- Parmesan cheese – The Parmigiano Reggiano which is produced from cows milk, while it’s also mandatory that those cows have been grazing on fresh grass and hay.
- Pepper – We will be using Black pepper and Cayenne pepper.
- Worcestershire sauce – You know it, the black fermented condiment originally made by Lea and Perrins from Worcester.
- Parsley – Use fresh parsley for richer taste and health benefits that come with it.
- Mustard – I used Dijon mustard.
- Salt – Yeah we’ll be adding a pinch of salt to this beautiful aioli garlic sauce.
Alright. Now that we know what we need, the next question is, how do you make it? Step-by-step? Below you’ll find a complete procedure for making this amazing spread for your sandwiches.
Here’s how you make the most delicious roasted garlic aioli!
Step 1: Roast your garlic
Take one knob of garlic (the knob of garlic is a whole bulb of garlic, which contains several cloves – smaller segments). Take a knife and cut off the tops. Take off some of those outer leaves. Put the garlic on the aluminum foil (which should be placed on the oven tray). Drizzle the garlic with olive oil and wrap it up inside the alu foil. Put it in the oven for 35-40 minutes, set the heat to 200°C (around 400°F).
Step 2: While the garlic is in the oven, prepare your ingredients
You have plenty of time on your hands to prepare and organize your stuff, while the garlic is inside the oven. By this I have in mind squeezing the lemon juice out of lemons, cutting parsley to small bits and pieces, preparing your food processing unit or a blender (whatever it is you’ll be using for mixing things up), and well, just setting up things that you’ll require to make your roasted garlic aioli.
Step 3: Make your garlic aioli
After 35 minutes, take the garlic out of your oven. Unwrap it and take it out of the aluminum foil. Let it cool a bit so that you can grab it in your hands without getting burned. Now all you need to do is simply add all the ingredients (except parsley, which we add at the very end) inside the food processing unit and mix. Yeah, it’s that simple.
Here’s how I do it:
- Add 1 knob of garlic,
- 3 Tbsp of Parmesan cheese,
- 0.25 tsp Cayenne pepper,
- 1 Tbsp Dijon mustard,
- 1 cup of Mayonnaise,
- 0.05 cup of Worcestershire sauce (yeah, very little),
- 0.20 cup Lemon juice,
- A pinch of salt,
- And a pinch of black pepper.
*1 Cup = 250 ml; *1 Tbsp = table spoon (15 ml); *1 tsp = tea spoon (5 ml) – The measurements are for orientation, you should find your own perfect measurements.
Now mix all that, and you’ll end up having a concoction of similar texture as the one of mayo. Before storing your aioli inside an air tight container, don’t forget to add your parsley. I don’t add parsley into the food processing unit, because I don’t want the parsley getting torn apart into microscopic pieces. I really like parsley to remain natural sized, that’s why I add it in at the very end.
So simply put parsley inside and mix it in with an egg beater.
Step 4: Enjoy your Roasted Garlic Aioli!
You can use it immediately after making it, or you can store in an airtight glass container and use it for later.
And that’s it, thanks for reading and hope you’ll enjoy making your own roasted garlic aioli to spread over your sandwiches or as a dipping sauce for perhaps your french fries.