This umami-filled garlic aioli recipe packs an incredible savory punch by combining mellow roasted garlic and earthy mushroom powder. The rich, creamy aioli base gets an amazing depth of umami flavor that is perfect for dipping, spreading, and more.
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Get ready to experience an aioli recipe like never before – this umami garlic version is pure savory indulgence! Featuring deeply roasted garlic blended with earthy mushroom powder, it delivers an incredible punch of umami richness. It’s our go-to roasted garlic aioli upgraded to a whole new level.
Searching for the ultimate flavor-bomb aioli?
You’ve found it with this umami-packed recipe. Wait, what is umami? It’s that savory taste that we love, and that makes us salivate. We start by slow-roasting garlic cloves until they’re amazingly sweet, nutty, and caramelized. Those luscious roasted garlic cloves then get puréed into a smooth aioli base along with an incredible secret ingredient—mushroom powder—making this a powerhouse condiment recipe.
This magical mushroom dust adds an unbeatable savory intensity to the aioli. It amplifies the roasted garlic notes while lending its own distinctive umami depth. The result? An aioli so rich, so decadent, so insanely flavorful you’ll want to smother it over everything, starting with any and every type of steak you can imagine.
Our guide offers tips for getting the garlic perfectly roasted, stabilizing the emulsion, and sourcing quality mushroom powder. With these simple but powerful ingredients, you can easily elevate the mundane into the extraordinary for all of your homemade aioli recipes. This umami aioli is guaranteed to leave you completely addicted!
Ingredients for this garlic Aioli
- Egg yolk
- Lemon Juice
- Mustard
- White Vinegar
- Kosher Salt
- Avocado oil – or your favorite neutral oil. Keep in mind olive oil can have a strong flavor.
- Roasted garlic
- Mushroom powder. We’re partial to our GirlCarnivore Ooomami, a blend of mushroom powders and other umami flavors. But using a high-quality shiitake or porcini mushroom powder (or better yet, a blend of both) will also get the job done. We check the ingredients when buying mushroom powder to make sure that’s all it is—finely ground mushrooms with no preservatives or additives. Trust me, mushroom powder alone is enough glutamate to get the job done.
Girl Carnivore Expert Recipe Tips
Take the flavor up a notch and use smoked garlic confit instead of the roasted garlic.
Sure, we love store-bought minced garlic from time to time. But for the best garlic flavor, roast your own with a whole head of garlic at home.
How to Use
This first came to mind when we were testing the initial Girl Carnivore mushroom powder. It was such a simple recipe that I was shocked I didn’t think of it. A friend called and told me they were swirling it into mayo for their French fries, (and crispy sweet potato fries). and we knew we had to try it.
From there, it became our fancy savory sauce when we knew we wanted to knock the socks off anyone who was dining with us. We slathered it on our burgers and pit beef sandwiches and plated it with grilled meats. It’s amazing with grilled pork chops and big beefy cuts like smoked beef ribs or sous vide short ribs.
This homemade mayo is perfectly paired with beefy cuts loaded with lots of flavors. From smoked lamb ribs to chuck eye steaks. It’s even stirred into Mama’s mashed potatoes as a secret ingredient that will have everyone guessing how you made them so good. And it’s pretty good slathered right onto a piece of hearty bread all by itself.
Because of its robust flavor, we don’t pair it with mild proteins like white fish, shellfish, or chicken.
How to Store Savory Garlic Aioli
Leftover garlic aioli can be stored in an airtight container or glass mason jar for up to 7 days in the fridge. Give it a stir before using.
We don’t recommend freezing aioli, as it loses its creamy texture as it freezes and thaws. It’s best served fresh.
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This umami aioli combines the rich flavors of oven-roasted garlic, and earthy mushroom powder blended into a creamy garlic aioli base for an incredible depth of savory, umami flavor.
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In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.
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Season with a pinch of salt and the mushroom powder.
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Pulse to mix two to three times to mix.
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Set the food processor to spin and slowly pour in the oil from the top.
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The egg and oil will combine and turn off white, emulsifying into mayonnaise.
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Add the roasted garlic cloves and pulse a few more times until just mixed.
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Spoon into a resealable jar and chill until ready to use.
If it becomes too thick, use a ½ teaspoon cold water to thin it out.
Serving: 1serving | Calories: 126kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 12mg | Sodium: 41mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg
