Roasted Garlic Aioli

Serve this tangy, rich, creamy, garlicky dip with crusty French bread, grilled artichokes, with seafood, or alongside a charcuterie board.

1 egg yolk

1 tsp white wine vinegar

1 tsp Dijon mustard

1 cup grapeseed oil

all of the cloves from a roasted head of garlic, cooled to room temperature*

juice from 1 lemon

salt and pepper, to taste

*Read our blog post about roasting garlic here.

  1. Beat egg yolk, vinegar, and mustard in a small bowl. Whisk in oil very slowly to make a thick mayonnaise. Whisk garlic cloves with the mayonnaise until smooth. Start with juice from half of the lemon. Taste and add salt, pepper, and more lemon if desired. Serve.


Yield: 4 servings