How to Make a Classic Aioli

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By Julie McMurchie
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Aioli Recipe

Aioli,or garlic mayonnaise, is usually served at room temperature. This roasted garlic aioli recipe is egg free. In France, it is a traditional accompaniment to seafood and croutons. It is also an excellent dipping sauce for roasted potatoes, artichokes, and can be used as a pizza sauce.

Difficulty: Easy

Instructions

Things You'll Need:

2 whole heads roasted garlic
1/4 cup extra virgin olive oil
1/2 cup sour cream
salt to taste

Step 1

Heat oven to 350 degrees F. Wrap the heads of garlic in foil, place in a baking dish, and roast for one hour.
Step 2

Remove the individual cloves of garlic from the paper and place in a blender carafe or food processor. With the blender or processor running, slowly pour the olive oil into the container. Slowly is the key, if you pour it all in at once you will not achieve an emulsion.
Step 3

Once the emulsion has formed, add the sour cream and salt, and blend until thoroughly mixed. Keep refrigerated until 30 minutes prior to use. Classic aioli is served at room temperature.
Step 4

Serve with crusty breads, drizzle over roasted vegetables, or as a dipping sauce for seafood or artichokes.
Step 5

To use aioli sauce for pizza, spread a thin layer over the pizza dough. Top with cheese and tomato and spinach. Bake at 425 degrees F until cheese is melted and bubbling, about 20 to 25 minutes.