This roasted garlic aioli is a silky, umami-rich condiment made by blending soft roasted garlic cloves with their confit oil, egg yolk, salt, and soy sauce. It's ready in minutes and works equally well as a fry dip or burger spread.
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Strain the garlic confit through a fine-mesh strainer, separating the garlic cloves from the oil. Set aside both the cloves and the oil.
Place the confit garlic cloves into a high-speed blender.
Add salt, soy sauce, and the egg yolk to the blender.
Blend the ingredients on high until a smooth paste forms.
With the blender running, slowly stream in the reserved garlic confit oil. Continue blending until the mixture emulsifies and becomes thick and creamy.
Pour the finished aioli into a serving bowl. It's ready to be used as a dip or spread.
Store in an airtight container in the refrigerator for up to 5 days. Do not freeze; the emulsion will break. Bring to room temperature before serving for best flavor.
Blender
Fresh garlic will work but won't have the same mellow, caramelized sweetness. Roast fresh cloves at 400°F for 35–40 minutes until soft, then proceed.
Stop blending immediately. Start fresh with a clean bowl, one egg yolk, and slowly stream in the broken aioli while blending—it will emulsify again.
Start with 1 tbsp and taste. Soy sauce is salty and umami-forward; add more by half-teaspoon increments if you want deeper savory depth.
Raw eggs carry salmonella risk. Use pasteurized eggs, or substitute with 2 tbsp of neutral mayonnaise to skip the raw yolk entirely.
Refrigerate in an airtight container for up to 5 days. Do not freeze—the emulsion will break upon thawing.
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