Roasted Garlic Aioli


This creamy roasted garlic aïoli can be made quickly. The recipe makes good use of leftover roasted garlic. We usually roast more than one garlic head at a time for convenience and to be energy efficient.

Prep Time:
10 mins
Cook Time:
1 hrs
Additional Time:
1 hrs 35 mins
Total Time:
2 hrs 45 mins
1/2 cup


  • 1 head garlic

  • 2 teaspoons olive oil

  • kosher salt and ground black pepper to taste

  • ½ cup mayonnaise

  • 1 teaspoon lemon juice

  • ½ teaspoon Worcestershire sauce

  • 1 pinch ground cayenne pepper


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap completely in aluminum foil.

  3. Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour.

  4. Unwrap and allow to cool at room temperature, 5 to 10 minutes. Refrigerate until completely chilled, 30 minutes to 1 hour.

  5. Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Mix in mayonnaise, lemon juice, Worcestershire sauce, and cayenne until well blended. Refrigerate until flavors combine, at least 1 hour.

Nutrition Facts (per serving)

240 Calories
24g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 240
% Daily Value *
Total Fat 24g 31%
Saturated Fat 4g 18%
Cholesterol 10mg 3%
Sodium 204mg 9%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 1g
Vitamin C 5mg 26%
Calcium 28mg 2%
Iron 0mg 2%
Potassium 68mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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