https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • Sauce
  • Aioli (Roasted Garlic Mayonnaise)

Aioli (Roasted Garlic Mayonnaise)

Posted on Mar 3rd, 2023
by Paul Hegeman
Categories:
  • Sauce
Aioli (Roasted Garlic Mayonnaise)

The Italian words for garlic and oil are aglio and olio respectively. So it’s not hard to see where aioli gets its name or its ingredients for that matter.

If you love both of those things on their own you, then you will love them together in this recipe. Most people I know make their aioli with raw garlic but I like to roast the garlic first to give it that sweet nutty flavor as well as that lovely garlic flavor.

Like I said you can throw out your jar of plain old mayonnaise once you start using this aioli in place of it.

Enjoy this delicious aioli recipe!

Aioli (Roasted Garlic Mayonnaise)

Aioli (Roasted Garlic Mayonnaise)

Paul Hegeman
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Sauce
Cuisine Italian
Servings 5 servings

Ingredients
  

  • 2 bulb garlic
  • 6 egg yolks
  • 2 tablespoons white vinegar
  • 2 tablespoons Dijon mustard
  • 600 milliliters olive oil regular or light olive is ideal. extra virgin has too strong a flavor
  • 100 milliliters olive oil extra
  • black pepper
  • sea salt

Instructions
 

  • Preheat oven to 200 degrees Celsius (370 fahrenheit).
  • Cut 1/4 off the top of each garlic bulb and discard top, place bulbs in baking tray and cover liberally with extra olive oil (be sure that each clove is nice and wet).
  • Place tray in oven for approx. 10 minutes and re-oil the bulbs and cook for a further 10 minutes (until cloves appear golden through skin) remove and allow to cool.
  • Meanwhile place egg yolks into the food processor and pulse on high until they are broken.
  • Next (with processor on high) add the vinegar.
  • With the processor still on high, very slowly add the olive oil, in a very fine stream. Once the eggs, vinegar and oil start to form a creamy white uniform substance turn the processor off and remove the lid.
    Add the mustard and squeezing the base of each (now cool) garlic bulb press the cloves out and into the food processor.
  • Place the lid back on, and returning to high speed, continue to add the oil in a very small stream, maintaining the creamy texture in the processor.
    If you add it too fast it will first become shiny as the eggs can’t hold all that oil and then it will split (curdle). Having said that as you progress in adding the oil you’ll gradually be able to increase the speed at which you add it.
  • Once all the oil has been added you will notice that it is a very thick substance and rather yellow. To thin the Aioli and turn it white add a few tbsps of water at a very gradual pace, if you like it thick leave it as it is.
  • Season with a few pinches of salt and pepper, taste it, add more salt and pepper until you like it, or don’t if you already do.
  • Put it in an air tight jar and make room in the fridge by throwing out your cheap mayonnaise. Buon Appetito.

Notes

AIOLI (ROASTED GARLIC MAYONNAISE)
Tried this recipe?Let us know how it was!

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

3 Comments Hide Comments

Paul Hegeman says:
May 22, 2015 at 1:51 am

Ok

Reply
Paul Hegeman says:
May 22, 2015 at 12:57 am

thanks

Reply
Paul Hegeman says:
May 22, 2015 at 12:55 am

good recipes

Reply

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Austrian Recipes

Austrian Recipes

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Chinese Recipes

Chinese Recipes

Colombian Recipes

Colombian Recipes

Continental

Continental

Croatian Recipes

Croatian Recipes

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dominican Recipes

Dominican Recipes

Dutch Recipes

Dutch Recipes

2023 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.