Never buy store-bought aioli again with my homemade garlic aioli sauce recipe. It’s super easy to make from scratch, and the flavour is out of this world.
That’s right, I called it. This is easily going to be your one-stop shop for garlic aioli sauce.
Why? Because I will show you a completely different method from the rest.
Other recipes add the ingredients to the blender, and that’s it. But what those recipes are not achieving is maximising the flavour of the garlic.
The secret to the best garlic aioli sauce is how you prepare it.
And today, we are going to roast it!
Ingredients you’ll need to make homemade garlic aioli sauce
If my recipe is not the first you have tested, you might find the ingredients a little weird.
For example, if you’ve checked out my Tzatziki sauce recipe, you would have noticed that I added mint. Strange, yes, but it works!
As you get to know the JustSoYum family, you will become familiar with how we like to change ingredients around in our recipes.
But I promise the results will still be the same for this garlic aioli sauce recipe, only improved upon.
- 3 garlic heads
- 1 cup mayonnaise
- 1 tbsp dijon mustard
- ½ cup lemon juice
- ⅛ tsp cayenne pepper (chilli powder)
- 2 tbsp parmesan cheese
- dash of Worcester sauce
- pinch of salt & black pepper
- olive oil (lightly drizzled)
How long does garlic aioli keep in the fridge?
Like all sauces kept in the fridge, using them fresh is always best.
But if you happen to have leftovers and need to store the garlic aioli, then this recipe will keep for up to 7 days in a tightly sealed jar or container.
Note: The longer the garlic aioli sauce is kept, the more potent (stronger) the garlicky flavour will become.
How to make garlic aioli at home?
As I mentioned earlier, we are going to roast our garlic before placing our other ingredients into the blender.
This will give our sauce a much more balanced aioli. In other words, the garlic won’t overpower the tangy flavours.
To begin, preheat your oven to 220°C (425°F).
Cut the tops off three garlic heads and place them onto a sheet of aluminium foil.
Lightly drizzle the garlic with olive oil and tightly seal them in the foil, much like a little package and roast in the oven for 40 minutes.
Once roasted, the garlic will resemble a paste. Squeeze all of the garlic out of each head into a blender.
Add mayonnaise, dijon mustard, lemon juice, cayenne pepper, and a dash of Worcester sauce to the blender.
Then finally, add grated parmesan cheese and a pinch of salt & black pepper.
Pulse the blender until all ingredients have been thoroughly combined.
Place into a tightly sealed jar or container and place the garlic aioli sauce into the fridge for 1 hour, allowing the flavours to meld together.
Serve to friends or family in a colourful dipping sauce bowl.
And that’s all there is to it! Super simple and tastes fantastic.
What can I serve with garlic aioli?
Garlic aioli is such a universal sauce. That’s why it’s one of my favourites to make at home.
But its ultimate use is for all things involving chicken.
- Chicken nuggets
- Popcorn chicken
- Chicken drumsticks
- Grilled Moroccan chicken
- Chicken burgers
- Chicken salad wraps
- Bacon and herb roast chicken
Serve just a dollop with your favourite vegetables, such as broccoli or cauliflower.
This sauce can be enjoyed with just about anything.
Check out some of our other favourite sauces on JustSoYum!
Red wine reduction sauce: Made specially to compliment most beef dishes.
Grilled cheese sauce for broccoli and cauliflower: I don’t know what it is, but there’s something about combining melted cheese with vegetables that is out of this world.
Simple homemade mayonnaise: It only uses a handful of ingredients and is super fresh.
Honey Gravy: My go-to gravy for all things, pork, lamb, beef, and chicken. Try it for your next roast.
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Super Creamy Homemade Garlic Aioli Sauce Recipe
- 3-4 large garlic heads whole garlic
- 1 cup mayonnaise
- ½ tbsp dijon mustard
- ⅓ cup lemon juice
- ⅛ tsp cayenne pepper chilli powder
- 2 tbsp parmesan cheese grated
- dash Worcestershire sauce
- pinch salt
- pinch ground black pepper
- 1 tbsp olive oil
- Preheat your oven to 220°C (425°F).
- Cut the tops off 3-4 garlic heads, and place them onto a sheet of aluminium foil. Then lightly drizzle olive oil over the garlic. Tightly wrap the aluminium foil around the garlic and roast for 40 minutes.
- Squeeze the roasted garlic pulp from the skins into a food processor and add mayonnaise, dijon mustard, lemon juice, cayenne pepper, and a dash of Worcester sauce. Then finally, add parmesan cheese and a pinch of salt & black pepper.
- Pulse until well combined and creamy, then place into a tightly sealed container. Pop the garlic aioli into the fridge for 1 hour before using it.