Roasted Garlic Aioli

🍽️ Makes: 1 small bowl

🔪 Prep time: 5 mins (plus garlic cooking time)

🔥 Cook time (for confit garlic): 60-90 mins

✅ No added sugar and no seed oiIs

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The ultimate fridge staple.

For this roasted garlic aioli, we confit the garlic as it also serves as the ultimate fridge staple. It’ll keep for up to two weeks, ready to level up almost anything. We’ve hacked an air fryer version to make it super easy and fuss-free. Spoon it into stews, drizzle it over dips, or use it as the base for a bold salad dressing. Mix it with fu:di Mayo for a tangy, umami-packed aioli that’s perfect with roast chicken and veggies, or as a dip for crunchy crudités.

Creamy fu:di Mayo meets sweet, slow-roasted confit garlic, lemon zest, and a glug of that rich, garlicky oil - it’s smooth, punchy, and bl**dy delicious.

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Ingredients

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Let's begin!

Make the confit garlic

Step 1

Place whole garlic cloves (skin on) into a small ovenproof or air fryer-safe dish. Submerge completely in GOOD PHATS Organic Extra Virgin Olive Oil. Add thyme, rosemary, and season with sea salt and cracked black pepper.

Step 2

Pop in the oven (or air fryer!) at 130°C for 60–90 mins, until the garlic is golden, soft, and caramelised. Once cooked, let cool slightly, then transfer the garlic and oil to a clean airtight jar. Store in the fridge for up to 2 weeks.

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Whip up the Aioli

Step 3

Mash 1–2 confit garlic cloves with a fork (adjust to taste—it’s mellow but rich, so start light!).

Step 4

In a bowl, whisk together the fu:di mayo, mashed confit garlic, a few rasps of lemon zest, and a good squeeze of lemon juice. Season with salt and pepper, then whisk until smooth and creamy. Finish with a drizzle of confit garlic oil on top.

Cover and refrigerate for at least 30 minutes to let the flavours develop.

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Serve!

✨ Spread on fu:di Bread with pastrami, Swiss cheese & sauerkraut for a Reuben dream
✨ Dollop onto roast veg, steak, or crispy cauliflower bites
✨ Use as a dip for veggie sticks, fu:di low-carb crispbreads, or celeriac fries
✨ Swirl into mashed cauliflower for instant garlicky depth

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Chef's Tip