Garlic aioli is my favorite easy sauce recipe to make to go along with just about anything. Made with freshly roasted garlic, mayonnaise, Worcestershire sauce, lemon juice, and a hint of cayenne pepper, this garlic mayonnaise sauce is downright delightful! It’s creamy, savory, and just the right amount of spicy to liven up any meal.
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Listen, I wouldn’t ask you to plan ahead unless it was really worth it, and this garlic aioli is so worth it. It takes just 5 minutes to prep the garlic, then it’s hands-off for an hour while it roasts. The final sauce is super easy to throw together in just about a minute, and the taste is unreal. I want to slather it on everything!
What’s in This Garlic Aioli Recipe?
- Garlic: This is what gives aioli its signature flavor! I roasted heads of garlic before mashing them to give the sauce a milder flavor.
- Oil: Olive oil keeps the garlic moist as it roasts.
- Mayonnaise: Helps emulsify the sauce and makes it creamy.
- Lemon Juice: Adds a touch of acidity to balance out the creaminess of the sauce.
- Worcestershire Sauce: Adds a savory and umami flavor to the sauce.
- Cayenne Pepper: Adds just a touch of heat to the sauce. Feel free to leave it out if you’re not a fan of spice.
Tips for Success
- I recommend refrigerating the sauce for at least 30 minutes before serving.
- This aioli is best served cold or at room temperature.
How to Store
Store leftover garlic aioli in an airtight container in the refrigerator for up to 2 days. Any longer, and the ingredients will start to separate.
Serving Suggestions
This quick and easy garlic aioli can be used as a dip, dressing, condiment, or spread with all kinds of dishes–it’s so versatile!
- Serve it as a dipping sauce with shoestring fries or potato wedges, tater tots, veggie sticks, or pasta chips.
- Spread it onto a juicy burger, grilled chicken sandwich, or BLT sandwich.
- And it’s one of the best sauces to serve with seafood dishes, like crab cakes or fish sticks.
5-Star Review
“This was so amazing I have made it several times now. the first time I made it I didn’t have lemon and skipped it. I wont do that again made such a difference. Thank you!” -Dina
Garlic Aioli Recipe
Ingredients
- 2 whole heads garlic
- 2 teaspoons olive oil
- ½ cup mayonnaise
- 1½ tablespoons fresh lemon juice (from about ½ lemon)
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon ground cayenne pepper
Instructions
- Preheat oven to 400°F.
- Trim off ½ inch off the top of each head of garlic. Rub the garlic heads with your fingers to remove all except one layer of skin around the cloves.2 whole heads garlic
- Drizzle each garlic head with 1 teaspoon olive oil, sprinkle with kosher salt and freshly ground black pepper.2 teaspoons olive oil
- Wrap each head of garlic in aluminum foil. Place in a small baking dish to catch any juice.
- Bake 50-60 minutes or until the garlic is soft and golden brown.
- Unwrap and cool to the touch, about 10 minutes, then mash with a fork. Discard any hard spots.
- In a small mixing bowl, whisk together the mayonnaise, lemon juice, Worcestershire Sauce, cayenne pepper and mashed roasted garlic. Mix until well incorporated.½ cup mayonnaise, 1½ tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, ⅛ teaspoon ground cayenne pepper
- Refrigerate at least 30 minutes to 48 hours in-advance.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Garlic Aioli Step by Step
Trim the Garlic: Preheat your oven to 400°F. Trim off ½ inch off the top of 2 whole heads of garlic. Rub the garlic heads with your fingers to remove all except one layer of skin around the cloves.
Season the Garlic: Drizzle each garlic head with 1 teaspoon olive oil, sprinkle with kosher salt and freshly ground black pepper
Roast the Garlic: Wrap each head of garlic in aluminum foil. Place in a small baking dish to catch any juice, and bake for 50-60 minutes, or until the garlic is soft and golden brown.
Mash the Garlic: Unwrap and cool to the touch, about 10 minutes, then mash with a fork. Discard any hard spots.
Whisk the Aioli: In a small mixing bowl, whisk together ½ cup of mayonnaise, 1½ tablespoons of fresh lemon juice, 1 teaspoon of Worcestershire sauce, ⅛ teaspoon of cayenne pepper, and the mashed roasted garlic. Mix until well incorporated. Refrigerate at least 30 minutes to 48 hours in advance.
This was so amazing I have made it several times now. the first time I made it I didn’t have lemon and skipped it. I wont do that again made such a difference. Thank you!
I’m so happy this is a new go to for you!! Thanks for trying my recipe out!
This was delicious! Easy to follow and rewarding, great with veggies, fries, especially artichokes.
YUM! I’m so happy you enjoyed it!
Great recipe. I added smoked chipotle for some extra spice. Sooo good. Thanks for the recipe
i wasted about 50 pages of paper and many $$$ of ink attempting to print your recipe. Don’t have a print button if your customers have to print 25 pages with your advertisements. Also, the actual recipe never printed!!! Infuriating.
Hi Maggie,
If you are wanting to print the recipe what you would do is at the beginning on the blog post you see a button to “Jump to Recipe” right below the title. From there you’ll be taken to the recipe card where it will have a “Print Recipe” button. Click that and you’ll be able to print just the recipe card and not the blog post. Let me know if you need any help!
Yum! Love the idea of serving this with asparagus!
So glad you loved it!
This was really amazing!! Thanks for the recipe!
Yay!
I loved it! Such an amazing dip!
Thanks, Toni!
Just made this last night. I could eat it with a spoon, so good!!!
It’s hard not to. Thanks!
I love this with fries! It’s so good!
Great idea with the fries. Thanks!
Such a delicious versatile recipe!
Thanks, Katie!