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A close up overhead view of garlic parmesan aioli in a small ramekin with a block of parmesan cheese and a few garlic bulbs in the background.
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Parmesan Aioli with Roasted Garlic

This parmesan aioli with roasted garlic is easy to make and a nice touch as a side sauce for different types of dishes like fries, steak, or seafood.
Course Sauce
Cuisine American, European
Keyword Condiment, Dip, Mayonnaise, Sauce
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 12 tablespoons
Calories 98kcal

Ingredients

roasted garlic

  • 0.5 garlic bulb
  • 2 tablespoons olive oil

aioli

  • 0.5 cup mayonnaise
  • 3 tablespoons grated parmesan cheese
  • 0.5 teaspoons black pepper
  • 2 tablespoons heavy cream optional

Instructions

to roast the garlic

  • Preheat oven to 200 C / 390 F
  • Use a sharp knife to cut the very tops off the garlic cloves (the parts not attached together. This will make it easier to squeeze the garlic out after roasting.
  • Take out a dinner plate sized piece of aluminum foil and double it on itself.
  • Put the half garlic bulb in the foil and drizzle it with the olive oil.
  • Fold up the foil tightly around the garlic bulb and roast in the oven for 35 minutes.
  • take out of oven and leave to cool.

to make the aioli

  • Squeeze the roasted garlic out of the peels and use a fork to mash it until fine.
  • Mix the roasted garlic, mayo, parmesan, and black pepper until smooth and consistent.
  • For a thinner consistency, add the heavy cream and mix until smooth. Add more (one tablespoon at a time) to thin it out even further.

Nutrition

Calories: 98kcal | Carbohydrates: 0.4g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 82mg | Potassium: 8mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 54IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.1mg