Roasted Garlic Alioli



Serving size

about 2 tablespoons
60 minutes

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.

Roasted Garlic Alioli


2 tsp. Olive oil
20 clove Garlic, raw (2 heads garlic, whole)
2 Tbsp. Olive oil
1/2 fluid ounces Lemon juice
1/2 tsp.. Honey
1/8 tsp. Salt


Preheat oven to 300°F.

Peel the outermost skin of the garlic only.

With the bulb whole, turn on its side and slice 1/2-inch of the stem end off the garlic bulbs.

Place 2 teaspoons of the olive oil in the bottom of a heavy bottom sauce pan.

Place the garlic cut side down in the pan.

Cover and roast for 45 minutes until cloves are slightly brown at the cut end and soft throughout.

Let the garlic cool.

Remove the skins and place the garlic cloves in a blender with the other 2 tablespoons olive oil, lemon juice, honey, and salt.

Process until smooth.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Alioli is a staple of Spanish cuisine. Authentic alioli is made with fresh garlic crushed in a mortar and pestle with olive oil until the garlic forms a paste and emulsifies with the oil. The result is a rich, creamy paste that is great on almost anything.

You will find recipes that use an egg yolk and a blender because many people don’t have a mortar and pestle or don’t want to take the time to crush the garlic by hand. There is also variation in additional ingredients – everything from sugar to vinegar to salt.

This version is a great way to approach the recipe because the softened, roasted garlic purees well and emulsifies with the olive oil easily. I do think that the lemon juice for a bit of acidity and honey for sweetness balances the garlic and olive oil quite well. This is the type of recipe that you want to use your best quality olive oil for, as te fruitiness of an extra virgin olive oil really comes through.

This goes well on almost anything – you can put a bit on top of grilled shrimp or salmon, use it as a spread for bread, or even as a dip for raw vegetables. It goes fantastic on top of grilled or steamed veggies as well.

"Without garlic I simply would not care to live."

Louis Diat