Roasted Garlic Aioli Recipe (2024)

FAQs

What is roasted garlic aioli made of? ›

In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

What is aioli sauce made of? At it's simplest, an aioli recipe starts with egg yolks and olive oil which is seasoned with a little lemon juice, a generous pinch of salt, maybe a little dijon mustard, and most often garlic. The two liquids are emulsified together so they don't separate over time.

Unlike mayonnaise, which is made by emulsifying oil into egg yolks, aioli is made by pounding garlic into a paste and then gradually adding olive oil to the mixture, creating a thick and creamy sauce. The garlic gives aioli its characteristic pungent flavor, while the olive oil adds richness and depth.

A thick garlic sauce, aioli is a traditional condiment in the cuisine of Provence, France, and Catalonia, Spain. True aioli is an emulsion created with just garlic and extra virgin olive oil. This makes the common menu item, “garlic aioli,” rather redundant.

Nowadays, the word aioli is pretty much synonymous with mayo, and is often just a simple mayonnaise (store-bought or homemade) that is flavored generously with garlic—a nod to its origins.

What Is the Difference Between Aioli and Mayonnaise? Although both aioli and mayo are creamy, white emulsions made with egg, the two condiments have distinctly different flavors. That's because aioli is made with olive oil, while mayonnaise is made with a neutral oil.

True aioli is an emulsion created with just garlic and extra virgin olive oil. This makes the common menu item, “garlic aioli,” rather redundant. In fact, the name aioli translates to "garlic oil." Aioli gets its creamy consistency and pale color from emulsifying the two ingredients, with a bit of coarse salt.

Overall, aioli offers minimal health benefits but it does enhance the flavor and palatability of the dishes it is added to like meats, vegetables, and sandwiches. There is even some evidence that when a consumer enjoys the taste of their food, they may find it more satiating, which in turn may aid in weight management.

Etymology. The word is a transparent compound of the words meaning "garlic" and "oil". The English spelling comes from the French aïoli, which itself comes from Occitan.

What do Americans call aioli? ›

Kidding aside, American eating has essentially defined aioli as fancy flavored mayo, usually flavored with garlic but also blended with everything from black truffles to chipotle chiles. In France and Spain, though, aioli is a different sauce entirely.

I love aioli, of all types. Though making your own aioli (like mayonnaise) calls for raw egg yolks. Food safety in mind, I prefer to temper my eggs in a double boiler, much like one does when making hollandaise sauce. Alternatively, these days, you can purchase pasteurized eggs in most grocery stores.

How to Store Aioli. While garlic aioli is best enjoyed on the day it's made, it will last up to 7-10 days in the refrigerator in an airtight container. Avoid freezing, as the mayonnaise will split and become unpalatable.

You can store aioli in the refrigerator for up to 4 days. Because aioli is made with raw eggs, you want to eat it while it's relatively fresh. Keep in mind that the longer that you hold the aioli, the more intensely garlic-y it will become.

When does garlic aioli expire? Garlic aioli, whether store-bought or homemade, should be consumed within 2 weeks if stored in the refrigerator. Once opened, try to use it within 1 week. Unopened store-bought aioli can usually last a couple of months in the pantry if the expiration date is unexpired.

What is commonly referred to as aïoli sauce is actually a mayo flavored with a generous amount of garlic. In southern France, precisely in Provence where aïoli originates, it was just lots of garlic pounded with a mortar and pestle and emulsified with oil, no eggs or acid added.

There is an ongoing debate as to whether an aioli is healthier than its cousin mayonnaise. Mayo is essentially any neutral flavored oil, with egg yolk, vinegar and lemon juice, whereas an aioli begins with pounding garlic, which has many health benefits, with a mortar and pestle and using olive oil instead of canola.

Traditional aioli calls for raw egg yolks. Truth be told, I have egg “issues”. Omelets, frittatas and scrambled eggs are just fine. But I balk at hard-boiled or soft-boiled eggs because of the sulfuric smell and rubbery egg white texture.