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.
“Refrigerate at least 30 minutes to 48 hours in-advance.” Does the sauce go bad after two days?
This sauce lasts for about 2 days after it is made, yes!
I have been up and down this web page and I cannot find a video anywhere. You linked back to this page when someone asked you where the video is, but I can’t find it. I don’t get the first step with the garlic heads and I need to see a video of it. Where is it?
https://www.youtube.com/watch?v=bcA7UX_vjHU
Made this with some zucchini sticks and it’s incredible!
Thanks for sharing, Nicole!
Just made this but added garlic sriracha seasoning, it’s awesome gave it more flavor
sounds amazing!
I am sorry it didn’t work out for you, Freddie!
My husband can not have cayenne pepper; Can I leave this out and still have a good Ailoi?
You can or sub it out with something else!
This only lasts 2 days in the fridge? What if I roast the garlic and do not add the other ingredients until 2 days ahead? meaning I am roasting the garlic tonight but will not be using the sauce until Sunday. Do you think this is a problem?
when you say mayonnaise (is it hellmans or miracle whip)?
Thanks
Real mayonnaise works best!
I can’t find the video for roasting the garlic…
Here ya go! https://www.thecookierookie.com/roasted-garlic/
I was looking for how to make a mustard garlic aioli recipe and then i found your post and i found this post very infromative for me. Thanks for sharing this post with all of us.
No problem! I’m glad I could help!