Whisking a creamy, dreamy aioli from scratch is a real treat! We will show you how to master a rich, tart lemon aioli any day of the week with simple step-by-step instructions!
Preheat the oven to 350 degrees Fahrenheit or 177 degrees Celsius.
Trim 1/4-inch off the top of the garlic bulb so that the garlic cloves are exposed.
Place the garlic bulb (with the garlic cloves facing up and exposed) onto a foil sheet.
Dizzle with olive oil.
Season with 1/8 tsp salt.
2. Roast the Garlic
Wrap the seasoned garlic bulb in foil.
Place the garlic wrapped in foil onto a baking sheet or ramekin.
Bake for 40 to 50 minutes or until soft and gooey.
3. Begin the Aioli
Add room-temperature egg yolk and Dijon mustard to a mixing bowl.
Whisk until it begins to ribbon.
Mash 6 garlic cloves into a paste and add them to the mixing bowl.
Add 1/2 tbsp lemon juice and whisk.
4. Slowly add Olive Oil to Emulsify
Slowly add half of the room-temperature olive oil while whisking vigorously (only a thin line or drops at a time). When it begins to clump, add 1 tsp water.
Add remaining lemon juice and whisk.
When it begins to clump, add 1 tsp water.
5. Finish the Aioli
Slowly add the remaining half of the room-temperature olive oil while continuing to whisk vigorously.
When it reaches the desired consistency, then season with salt and pepper.