Roasted Garli Aioli

Made with just a few ingredients this flavourful make ahead mayonnaise comes together quickly. Serve with your favourite burger, steak, fries or with our Empanadas. 

Storage Time: Up to 2 days in the refrigerator.

Yield: 1 1/4 cups

Roasted Garlic Aioli


  • 2 heads roasted garlic
  • 1 cup mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard 
  • 1/8 tsp salt
  • 1/8 tsp cayenne pepper


  1. Squeeze roasted garlic out of skins and place it in a food processor.
  2. Add mayonnaise, lemon juice, mustard, salt, and cayenne pepper; process until smooth.
  3. Transfer to a bowl. Cover and refrigerate for up to 24 hours.
Nutritional analysis per 2 tbsp:


168 calories, 17.5 g fat, 0.6 g protein, 3 g carbohydrate, 0.2 g fibre, 169 mg sodium

Tip: To prepare roasted garlic, cut the top 1/4 inch off each whole head of garlic. Place each head on a piece of foil. Drizzle each head with a little olive oil and sprinkle with thyme. Twist foil around each head to enclose completely. Bake at 350°F until soft, about 30 - 45 minutes. Squeeze softened garlic pulp out of skins and mash with a fork. Roasted garlic pulp may be frozen for up to 1 month. One whole head of roasted garlic yields about 2 tbsp mashed garlic pulp.