Gebratene Knoblauch-Aioli

Roasted Garlic Aioli by Stonewall Kitchen, creamy and mild

Roasted Garlic Aioli by Stonewall Kitchen is the house's signature garlic mayonnaise, defined by slow-roasted cloves and a garlic oil made from olive oil. It tastes warm and sweet rather than sharp, making it suitable for almost any dish.

Roasted Garlic Aioli is the creamy garlic mayonnaise from Stonewall Kitchen, based in Maine in the northeastern United States. In the 500-gram jar, the roasted clove sits on a base of canola oil, egg, and white wine vinegar, with mustard powder added to give it a hint of zest.

Thick, light, and warm with roasted clove

It sits thick and glossy in the jar, light like a fine mayonnaise, and smells of the oven rather than a cutting board.

The aroma is that of a clove that has spent a long time in the oven: warm, sweet, and slightly nutty. Roasting takes the bite out of the clove and leaves its sweetness, so it remains mild in the mouth and disappears just as mildly.

The mayonnaise provides the full, creamy foundation, the garlic oil adds a second, finer layer, and the mustard powder provides that final touch of zest. A mild depth remains on the tongue, which carries for a long time without ever becoming overpowering. It falls from the spoon heavily and in soft waves, dense enough to cling to a hot potato wedge.

For fries, wedges, and sandwiches

Its greatest strength is anything crispy coming out of the deep fryer or off the baking sheet.

Fries, wedges, and roasted potatoes are its closest circle, and you can dip them straight in without hesitation. On a burger, it does the job of both ketchup and mayonnaise; in a wrap, it adds zest; and with roasted vegetables and fried fish, it adds richness. It has also long had a permanent place at the table alongside baked cauliflower and fish sticks.

Stir a spoonful into warm potato salad, and it will bind it and make it taste like more. Thinned with a little lemon juice, it becomes a dressing for leafy salads, and with chopped herbs, a quick sauce for boiled eggs or asparagus.

The Basil Pesto Aioli is fresher, greener, and significantly more herbaceous. You can find all other varieties in our Aioli and Mayonnaises section.

How a sharp clove turns into a sweet bulb

The sharpness of raw garlic cloves only develops when cut, when two separate substances in the cell meet.

The resulting allicin is what stings so sharply and lingers for hours, and this exact substance cannot withstand prolonged heat. In the oven, it breaks down while the sugars contained within slowly brown, leaving behind a soft, sweet, almost caramel-like bulb.

The entire character of this jar is based on this transformation. Aioli itself originates from Provence, where it is classically made from garlic, egg yolk, lemon, and olive oil in a mortar, and Stonewall Kitchen translates this concept into a spreadable mayonnaise for everyday use.

For the Friday when no one wants to cook

A bowl of wedges from the oven, a dollop on the side, and dinner is sorted on a tired Friday. This jar sits in the fridge exactly for such evenings, where it belongs after opening and keeps for several weeks. If you like, spread it thick on a steak sandwich and top with caramelized onions. The Stonewall Kitchen collection shows what else they have to offer for your kitchen.