Roasted Garlic and Rosemary Aioli

Roasted Garlic and Rosemary Aioli Aioli, a Provençal cousin to mayonnaise, is made with garlic, olive oil, and lemon juice, and ground into a creamy sauce by hand with a mortar and pestle. This recipe uses roasted garlic for a deeper flavor without the raw bite of fresh garlic, and adds fresh rosemary for an herbal touch that brightens the sauce. Use this aioli to dress up grilled vegetables, slather it on a sandwich, or serve it as a dip for fries.

Aioli is a classic Provençal sauce that has been around for centuries. It is traditionally made with garlic, olive oil, and lemon juice, and ground into a creamy sauce by hand with a mortar and pestle. Over time, aioli has evolved into many variations, some of which add egg yolks or mayonnaise to the mix for a richer flavor and creamier texture. This recipe for Roasted Garlic and Rosemary Aioli is a modern take on the classic, using roasted garlic for a deeper flavor without the raw bite of fresh garlic, and adding fresh rosemary for an herbal touch that brightens the sauce. The result is a versatile sauce that can be used to dress up grilled vegetables, slather it on a sandwich, or serve it as a dip for fries.

Prep time: 10 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup mayonnaise
• 1/2 cup roasted garlic
• 1/4 cup chopped fresh rosemary
• 1/4 cup lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Combine all ingredients in a food processor and blend until smooth.
2. Taste and adjust seasonings as desired.
3. Serve immediately or store in the refrigerator for later use.

Why It Works

• Roasting the garlic mellows its flavor and adds a touch of sweetness.
• Fresh rosemary brightens the sauce with its herbal notes.
• The mayonnaise base gives the sauce a creamy texture and rich flavor.
• The lemon juice adds a touch of acidity and brightness.