Roasted garlic and basil aioli

Nothing beats homemade aioli, especially when it has rich flavours of garlic and basil. Serve it with chips or roast potato, or use it to take your sandwiches to the next level.

2 cups


Note: + cooling time



  • 1 garlic bulb
  • 2 Coles Australian Free Range Egg yolks
  • 1 tsp Dijon mustard
  • 2 tsp white wine vinegar
  • 1/2 cup finely chopped basil
  • 1 cup (250ml) light oil (such as grapeseed oil or vegetable oil)
  • 2 tsp lemon juice



Preheat oven to 160°C. Line a baking tray with baking paper. Wrap the garlic in foil and place on the lined tray. Roast for 1 hour or until the garlic cloves are very soften. Cool slightly. Push the garlic cloves out of the skins.


Use an electric mixer to whisk the eggs, mustard and vinegar in a medium bowl until pale and creamy. Whisk in the garlic and basil until well combined.


Slowly add the oil to the egg yolk mixture, in batches, whisking constantly until the oil is incorporated and the mayonnaise is thick and creamy. Add a little water to loosen, if necessary. Stir in the lemon juice and season to taste.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.