Roasted Garlic Aioli

I took the advice that this would be good with french fries, so I roasted some cubed potatoes, added seasoning and used this as the dip. It was yummy!

I always used natural garlic for my mayonnaise but it's much better this way. Try it making an Olivier Salad or Russian salad. Yummy!

I am rather confused by the use of two different types of volume measures in recipes. Personally I always try to use metric measures for weight and volume. Sometimes you use teaspoons and tablespoons which I am kind of OK with (assuming my so-called standard measures are accurate), but then you talk about 1/4 of a cup about which I haven't a clue! Please would you tell me what the equivalent metric volume is for 1/4, 1/2, 3/4 and 1 cup? Many thanks.

Thanks to Dawn T in a totally different thread (on goats cheese!) I found my answer. www.convert-me.com/en/convert/cooking will provide all that seems to be necessary.

I followed the exact measurements in the recipe. The sauce turned out ok. What missing is the strong spiciness of garlic. I tried to added more roasted garlic and still can't increase the intensity. Any idea?

Peter, your best bet for any and all conversions is to actually use google. Google something like 1cup to ml, and it will convert... https://www.google.ca/search?q=1cup+to+ml Works in almost all measurements and math. Ever wonder how many decimeters in a furlong? https://www.google.ca/search?q=1+furlong+to+dm

Cassie, you will not get spicyness from roasted garlic, raw or crushed garlic tends to provide that flavor. When you roast it, it mellows significantly. If you want a strong spicyness, make the recipe, but add 1/2 of a crushed clove, or even use a garlic paste. Mix well. Let it sit for at least 30 minutes to really let that flavor settle in.

Thank you, Jerry, for the tip

Great point Jerry. There is a great learning lesson in tasting, side by side roasted garlic vs fresh garlic. Mellow is a good descriptor because it acknowledges that its initial state was fiery, sharp, spicy, etc.

I'm wondering how much oil can one yolk bind. At what point do I use another one? If I used a half cup of oil would another yolk be too much? Thanks, great recipe. Easy & delicious.

Hi Lisa- The short answer is "a lot". If done with precision, one egg can technically (from a chemical perspective) be used to help emulsify at least a few gallons of oil. All of that lecithin in the egg yolk really helps bind those lipids together. An egg will easily holds 1/4 - 1 cup, which is a common range seen in many recipes. Some people like a rather eggy aioli or mayonnaise - while some want a milder, less flavor-forward sauce. I hope this helps!

I'm always worried when I see raw egg in a recipe. I live abroad in a developing country (Sri Lanka) where eggs are not refrigerated and are often packed with dirt or feathers on them still. I realize that countries that don't refrigerate eggs use a different processing method, so that they are equally as safe when cooked... but I wonder if they're equally as safe to eat raw?? Thanks for your insights!

The general food safety recommendation is to avoid raw eggs. In some places, pasteurized eggs are available to minimize the risk of illness and to extend shelf life.

Could you please upload fish Aioli recipe

Hi Malith. This aioli could be served with many simple fish preparations. Here is a link to one that looked good to me: https://www.foodandwine.com/recipes/herb-broiled-fish-lemon-aioli Lauren

This is the second post I’ve seen recently acknowledging a recipe that goes against food safety recommendations. Is there a reason why Rouxbe doesn’t point out the risk in these types of recipes? I was curious to try the garlic confit too until I saw someone mention the danger in the comments, and then Rouxbe staff confirmed by sharing a document advising against it. I wouldn’t have known the risk existed had the commenter not pointed it out.

Made this aioli today to accompany the steamed asparagus assignment (from the pro cook course). It is delicious and quite easy to make; other than my arm getting tired during the slow drizzle of oil into the yolk/mustard combination while whisking. Wondering if there is any reason this aioli couldn't be done in the food processor (as long I still drizzled the oil in)? I used the juice of a half of lemon and the aioli was tangy for sure, but I think it worked nicely with the asparagus. Would probably cut back just a bit on the lemon juice if I was making this for fries or meat (other than fish). I also love the flavor of roasted garlic, so I may add more than 3 cloves next tie. Loved it and definitely much better than store bought mayo!

I made this aioli today for the asparagus as the assignment. I was very pleased with the result of my aioli, the consistency and the great subtle flavors of the roasted garlic into it. Process very similar of making hollandaise I found. Never buying mayo ever again! It isn't that difficult to make

Hi Jenny, I'm so happy to hear you have been converted to homemade, always better! Cheers, Sandy

Are we able to store fresh Aioli in the fridge for a few days?

Hi Tadd, Yes! It will hold in the refrigerator for about 3-5 days. Cheers, Sandy

It is a wonderful recipe. I love it