In the south of France, aioli (eye-OH-lee) is such a popular dip for fresh vegetables that some villages have festivals around the garlicky mayonnaise, not unlike our fish fries and chicken feeds. Sure, you can mix roasted garlic into some bottled mayonnaise, but it is very easy to make aioli from scratch and you’ll have more authentic flavor in the bargain. You may not want to fire up briquettes just to roast a couple heads of garlic, so think ahead and toss the garlic on the grill when you’re cooking another meal, as the roasted heads will keep for a few days. Note that the homemade mayonnaise contains a raw egg—use about 1 2/3 cup bottled mayonnaise if you prefer.


Roasted Garlic:

  • 2 firm, plump garlic heads
  • 1 teaspoon extra-virgin olive oil
  • Salt and freshly ground black pepper to taste


  • 1 large egg
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • ¾ cup olive oil (not extra-virgin)
  • ¾ cup vegetable oil
  • Salt and freshly ground black pepper to taste

  • Assorted fresh vegetables (such as raw carrots, celery, cucumber, zucchini and fennel sticks; strips of red bell pepper; halved cherry tomatoes; and boiled baby potatoes) for serving.

  1. Build a charcoal fire in an outdoor grill and let burn until the coals are almost completely covered with white ash.
  2. To roast the garlic, cut about ½ inch from the top of each garlic head to make “lids.” Drizzle ½ teaspoon oil over the cut surface of each and season with salt and pepper. Replace the lids to return the garlic heads to their original shapes. Wrap each head in aluminum foil.
  3. Place over the cooler part of the grill and cover. Grill until the garlic is very tender and the flesh is golden-beige, about 40 minutes. Unwrap and cool. Squeeze the tender garlic flesh from the hulls into a small bowl. Mash the flesh with a fork and set aside.
  4. To make the mayonnaise, place the uncracked egg in small bowl of hot tap water and let stand for five minutes to warm it slightly. Crack the egg into a food processor or blender. Add the mustard and lemon juice. Mix the olive and vegetable oils in a small bowl. With the machine running slowly pour the oils through the feed tube—it should take about one minute to add the oil. Season with salt and pepper. Add the garlic and pulse to combine. Transfer to a serving bowl.