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This Roasted Garlic and Sage Aioli is also loaded with cracked pepper and is sure to elevate even the most boring of sandwiches or snacks.

Try it with my Pork Belly BLT or use it as a dip for your favorite veggies straight out of the garden!

What is roasted garlic aioli made of?

This recipe features a few simple ingredients and requires very little prep. Although, if you have the time this is a great excuse to make homemade aioli! I recommend using this Aioli recipe by Epicurious. This also works wonderfully with store-bought mayo though, just make sure you use a high quality brand.

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ROASTing GARLIC

The most time consuming part of this Aioli is…roasting the garlic – which by the way isn’t difficult at all. I use this technique by Epicurious with great results each time! I always make sure to roast extra to have on hand for later.

Reserve two cloves of roasted garlic and pinch out the insides – which you will next add to the aioli.

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Aioli with Sage

Once you have roasted your garlic all you have left to do is combine everything and let the mixture chill.

Thinly cut your sage (I like to use the chiffonade technique that I picked up while managing a small wine bar in PDX) and combine with all other ingredients – aioli or mayo, roasted garlic, lemon juice and cracked pepper. Then allow your Aioli to chill for at least 30 minutes and it is ready to enjoy!

Roasted garlic aioli uses

What do you eat garlic aioli with? I love this for veggies, charcuterie trays or as a sandwich spread.

Some of my favorites for dipping are shishito peppers (check out this recipe by fellow Pacific NW local, Platings + Pairings), garden carrots and beer battered zucchini slices. Or if you not in the mood for veggies, add it to any sandwich for an extra pop of flavor!

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