At a glance
Smoke a whole head of garlic, top cut off and drizzled with oil, at 250°F for 1 to 1 1/4 hours until soft. Squeeze out the cloves, mash them and whisk them into mayonnaise with lemon juice, smoked paprika, salt and cayenne. Chill it for 30 minutes and keep it in the fridge for up to 5 days.
Smoked aioli is a creamy, garlicky sauce with a gentle smoky depth that makes everything taste better. Smoking a whole head of garlic softens and sweetens it, and mashing it into mayonnaise with lemon and smoked paprika gives you a dip for fries, a spread for burgers and a sauce for grilled fish and vegetables, all in a few minutes.
Shortcut aioli
Traditional aioli is made by emulsifying garlic and olive oil, often with raw egg yolk. This shortcut version uses good quality store bought mayonnaise, which is made with pasteurized eggs, so it is quick, reliable and safe. If you prefer to make your own mayonnaise, use pasteurized eggs.
Smoking the garlic
A whole head of garlic smoked until soft becomes sweet and mellow, with none of the harsh bite of raw garlic. It is the same method as our smoked garlic, so if you already have some, skip straight to mixing.
Recipe
Smoked Aioli
- Prep
- 10 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 25 min
- Makes
- About 1 cup (240 ml)
- Smoker 250°F (121°C)
- About 1 to 1 1/4 hours for the garlic
- Keep in the fridge and use within 5 days
Ingredients
- 1 whole head of garlic
- 1 tsp olive oil
- 1 cup (240 g) good quality mayonnaise
- 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- 1/4 tsp kosher salt
- Pinch of cayenne pepper
- 1 tsp chopped chives (optional)
Equipment
- Smoker
- Small foil tray
- Bowl and whisk
Method
- Cut the top 1/4 inch (6 mm) off the head of garlic to expose the cloves. Drizzle with the olive oil.
- Heat the smoker to 250°F (121°C) with hickory, apple or cherry.
- Smoke the garlic in a small foil tray for 1 to 1 1/4 hours, until the cloves are soft and golden.
- Cool slightly, then squeeze the cloves out and mash them to a paste.
- Whisk the garlic paste into the mayonnaise with the lemon juice, smoked paprika, salt and cayenne.
- Taste, adjust the seasoning and stir in the chives. Chill for 30 minutes before serving.
Notes
- Using store bought mayonnaise avoids raw eggs. If you make your own, use pasteurized eggs.
- Keep the aioli covered in the fridge and use it within 5 days.
Serving ideas
- As a dip for fries, onion rings and smoked artichokes.
- Spread on burgers, steak sandwiches and portobello burgers.
- With grilled or smoked fish, like halibut.
Frequently asked questions
How long does smoked aioli keep?
Up to 5 days covered in the fridge.
Can I make it spicy?
Yes. Add more cayenne, a little chipotle in adobo or a few drops of smoked hot sauce.
Is aioli the same as garlic mayonnaise?
In most American recipes, yes. Traditional aioli is made only with garlic and olive oil, but garlic mayonnaise is the common modern version.