How to Make Roasted Garlic Aioli (3-Ingredient Mayo Dip)

Take a whole head of garlic and slice about half an inch off the top so the tops of all the cloves are exposed. If a few small cloves are hiding low on the bulb, shave a little more off so they get exposed too.

Peel away any loose papery skin, but leave the bulb intact so it holds together while it roasts. You want the cut cloves facing up like a little cup.

Set the bulb cut-side up on a square of aluminum foil. Drizzle a little olive oil over the exposed cloves and add a pinch of salt. Pull the foil up and twist it closed into a sealed pouch.

Roast at 400F for 25 to 30 minutes, until the cloves are soft, golden, and tender enough to squeeze out like paste. Bigger bulbs need the full 30. An air fryer works too if you don't want to heat the oven.

Here's the shortcut that makes this easy: instead of building an emulsion from raw egg yolks and oil (which loves to break), start with three-quarters of a cup of good mayonnaise. A lot of restaurants do exactly this.

Scoop the mayo into a medium bowl. It's already a stable emulsion, so your aioli will come together smooth every single time.

Squeeze in about a tablespoon of fresh lemon juice for brightness. Add a pinch of salt and a few grinds of black pepper. Season to taste here, you can always add more after the garlic goes in.

The lemon is what keeps this from tasting like plain seasoned mayo. Don't skip it.

Grab the foil pouch with a pot holder, it's hot. Unwrap it and squeeze the soft cloves straight out of their skins into the bowl. The roasted cloves slide right out like paste.

Get every last clove. Roasting mellows garlic into something sweet and nutty, which is why a whole bulb works here instead of overpowering the sauce.

Use a fork to mash the soft roasted cloves right in the bowl, then stir everything together until smooth. The cloves are tender enough that you don't need a food processor.

If you want it perfectly smooth, mash the garlic on a cutting board first, then fold it in. Stir until the aioli is creamy and the garlic is evenly distributed.

Give it a taste. Nine times out of ten it just needs one more small pinch of salt to wake everything up. Adjust the lemon if you want it brighter.

Serve it as a dip for tater tots, onion rings, and waffle fries, slather it on a sandwich, or spoon it over crispy fish. A few snipped chives on top add color and a fresh bite.