A regular at my restaurant kept complaining that her burgers were “missing something.” After watching her pile on condiment after condiment, I knew exactly what she needed – my umami garlic aioli. Three heads of roasted garlic, premium mayo, and a secret weapon: mushroom powder. When she tried it, her eyes lit up. “This is what I’ve been looking for!” Now she stops by weekly just to grab a container of what we call “the everything sauce.”
History
While aioli is a beloved condiment today, its origins can be traced back to the Mediterranean coastal region of Provence, France.
The traditional recipe focused on emulsifying raw garlic with olive oil using just a mortar and pestle. The word itself means “garlic and oil” in Catalan, reflecting these simple beginnings.
As cooking methods evolved, chefs began incorporating egg yolks for stability and lemon juice for brightness.
Modern versions often feature umami-rich additions, transforming the sauce from its humble two-ingredient start into complex flavor combinations.
I’ve watched this sauce evolve from a regional specialty into a global culinary staple.
Recipe
Umami Garlic Aioli is a rich, creamy condiment that combines the deep flavors of roasted garlic with the savory intensity of mushroom powder. This versatile sauce transforms ordinary dishes into extraordinary culinary experiences, adding layers of complex umami flavors that complement everything from sandwiches to roasted vegetables.
The key to creating the perfect Umami Garlic Aioli lies in properly roasting the garlic, which develops a sweet, nutty profile that serves as the foundation of this recipe. When combined with high-quality mushroom powder and classic aioli ingredients, the result is a sophisticated sauce that brings restaurant-quality flavor to your home kitchen.
Ingredients:
- 3 heads of garlic
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1-2 teaspoons mushroom powder (shiitake or porcini)
- Worcestershire sauce (optional)
- Cayenne pepper (optional)
- Kosher salt and black pepper to taste
- Olive oil for roasting garlic
Begin by preheating your oven to 425°F. Cut the tops off the garlic heads to expose the cloves, drizzle with olive oil, and wrap in foil. Roast for 40-60 minutes until cloves are soft and golden brown.
Once cooled, squeeze the roasted garlic cloves into a bowl and mash into a paste. In a medium bowl, combine the garlic paste with mayonnaise, Dijon mustard, lemon juice, and mushroom powder. Mix thoroughly until smooth, then add optional Worcestershire sauce and cayenne pepper if desired.
Season with kosher salt and black pepper to taste. For best results, let the aioli rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
When roasting the garlic, ensure the cloves are sufficiently exposed and well-coated with oil to achieve optimal caramelization. The consistency can be adjusted by adding small amounts of lemon juice or mayonnaise as needed.
Store in an airtight container and consume within 7 days for the freshest taste and best food safety practices.
How to Serve It
Many serving possibilities exist for this versatile aioli, making it an essential condiment for both casual meals and special occasions. I recommend storing this umami aioli in an airtight container while exploring these serving suggestions.
| Dish Type | Serving Suggestion |
|---|---|
| Appetizers | French fries, sweet potato fries, steamed artichokes |
| Sandwiches | Burgers, deli-style sandwiches |
| Meats | Grilled pork chops, beef ribs, chicken skewers |
| Salads | Potato salad, chicken salad, mashed potatoes |
| Seafood | Crab cakes, grilled bluefish |
This roasted garlic aioli adds deep flavor to any dish. Spread it generously on sandwiches, use as a dip for vegetables, or pair with grilled meats for maximum impact.
Final Thoughts
As you master this umami garlic aioli recipe, you’ll discover its transformative power in elevating everyday dishes to new heights.
The combination of roasted garlic cloves with store-bought mayo creates a versatile sauce that’ll become a staple in your kitchen.
I’ve found that the balance of Dijon mustard and umami flavor makes this garlic mayo superior to basic versions.
Remember to adjust seasonings to your taste and experiment with different oils for unique variations.
Keep your aioli fresh by storing it properly in the refrigerator for up to a week.
Trust me, once you’ve mastered this recipe, you’ll never go back to plain mayo again.
Check out our Rosemary Truffle Aioli recipe for another savory twist on this classic sauce that pairs perfectly with your favorite dishes.
Umami Garlic Aioli
Equipment
- Sharp knife
- Small mixing bowl
- Whisk
Ingredients
- 3 heads Garlic
- 1 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Lemon juice
- 1-2 tsp Mushroom powder shiitake or porcini
- Worcestershire sauce Optional
- Cayenne pepper Optional
- Kosher salt and black pepper To taste
- Olive oil For roasting garlic
Instructions
- Preheat your oven to 425°F (218°C).
- Cut the tops off the garlic heads to expose the cloves. Drizzle with olive oil and wrap in foil.
- Roast for 40-60 minutes until cloves are soft and golden brown.
- Let the garlic cool, then squeeze the roasted cloves into a bowl and mash into a paste.
- In a medium bowl, combine garlic paste, mayonnaise, Dijon mustard, lemon juice, and mushroom powder. Mix until smooth.
- Add Worcestershire sauce and cayenne pepper if desired.
- Season with kosher salt and black pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Store in an airtight container in the refrigerator for up to 7 days.
Notes
- Ensure the garlic is well-roasted to develop a sweet, nutty flavor that enhances the aioli.
- Adjust the mushroom powder to intensify the umami taste.
- Letting the aioli rest in the fridge enhances its depth of flavor.
- Use this aioli as a dip, sandwich spread, or sauce for grilled meats.
- Store properly in an airtight container and consume within a week for the best quality.
