Roasted garlic aioli comes together in a snap and can be served as a dipping sauce, drizzled over burgers and steaks, or with seafood. This recipe is truly so easy and it tastes incredible.
Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap the foil to form a tight pouch around the garlic.
Roast for 35-45 minutes, until the garlic is lightly browned and tender.
Remove from oven and allow to cool. Squeeze the pulp from the skins (you’ll need 1/3 cup).
In a food processor, combine the roasted garlic, mayonnaise, lemon juice, salt. Pulse until well combined. Taste and adjust the seasoning if needed.
Refrigerate to allow the flavors to meld together.
Make ahead tip
Can be made 1 day ahead. Cover and chill.
Aioli can be kept in the refrigerator for up to 5 days.