If you’ve ever searched for a flavourful, creamy dip or spread to elevate your appetisers, you’ve probably come across an aioli recipe. Traditionally rooted in the Mediterranean—particularly Provence in France and parts of Spain—aioli was originally made with just garlic and olive oil, pounded into a smooth emulsion. Over time, especially in modern kitchens, egg yolk and mustard were added to stabilize the mixture and make it easier to whip up.
Today, an aioli recipe can take many forms, from classic garlic versions to infused creations featuring herbs, citrus, or even spicy peppers.
A bright, creamy dip with the deep flavour of roasted garlic and a hint of citrus, perfect for cutting through the richness of fried tequenos recipe.
Ingredients for Aioli
- 1 whole garlic bulb
- 1 egg yolk (room temperature)
- 1 teaspoon Dijon mustard
- Juice of 1/2 lime
- Zest of 1 lime
- 150 ml olive oil
- Salt to taste
- Optional – pinch of smoked paprika or cayenne for a little heat
How to make Aioli
- Roast the garlic
Preheat oven to 180°C (350°F). Slice the top off a garlic bulb, drizzle with oil, wrap in foil, and roast for 35 – 40 minutes until soft and caramelised. Let cool. - Make the aioli base
In a medium bowl, whisk together egg yolk, mustard, lime juice, and lime zest. - Add the oil
Very slowly drizzle in the oil while continuously whisking (or use an immersion blender). The mixture should emulsify and thicken. - Add roasted garlic
Squeeze out the soft cloves from the roasted bulb and mash them into a paste. Stir into the aioli. - Season
Add salt to taste and a pinch of paprika if desired.
Serve chilled with tequenos, fries, grilled vegetables, or seafood.
About This Roasted Garlic Lime Aioli Recipe
This Roasted Garlic Lime Aioli recipe is a modern, zesty twist on the traditional. It starts by slow-roasting a whole garlic bulb until golden, soft, and caramelized, adding depth without the sharp bite of raw garlic. Combined with fresh lime juice and zest, a hint of Dijon mustard, and a neutral oil, the result is a smooth and tangy aioli perfect for dipping, spreading, or drizzling.
Unlike store-bought mayonnaise-based sauces, this homemade aioli has a rich, velvety texture and a naturally fresh taste. It’s a perfect companion for fried tequeños, grilled vegetables, seafood, or even crispy fries.
Tips for Making Aioli at Home
- Room temperature egg yolk helps ensure proper emulsification.
- Drizzle oil slowly while blending or whisking to prevent breaking.
- Want it spicier? Add a pinch of smoked paprika or cayenne.
- Let the flavors mature in the fridge for 30 minutes before serving.
