Learn how to make this easy lemon garlic aioli sauce with roasted garlic. No raw eggs! This is perfect as a dipping sauce, condiment for sandwiches, as a marinade or paired with chicken or fish.
After the roasted garlic has cooled slightly, gently squeeze or press the base of each clove with your fingers or a small fork. The cloves will easily pop out of their skins.
Combine the roasted garlic with mayonnaise, olive oil, lemon juice, Dijon mustard, and salt and pepper to your liking. Blend these ingredients well using a fork or whisk. Alternatively, use a food processor or immersion blender for smoother aioli.
Transfer the finished garlic aioli into a serving bowl and top with fresh herbs, if desired.
Notes
Roasting garlic for aioli imparts a sweeter, more subdued flavor. While the bold taste of raw garlic is an option for those who prefer it, roasted garlic offers a distinct and more popular flavor profile. This mellower taste of roasted garlic enhances the aioli, perfectly complementing the overall dish.