Smoky Garlic Sauce (Printable)

Creamy smoky roasted garlic blend with mayo, smoked paprika and lemon—perfect for dips, spreads, and grilled dishes.

# What You'll Need:

→ Base

01 - 1 whole garlic bulb
02 - 2 tablespoons olive oil
03 - 1 cup mayonnaise (or Greek yogurt for a lighter option)

→ Flavoring

04 - 1 teaspoon smoked paprika
05 - 1 teaspoon lemon juice
06 - 1/2 teaspoon liquid smoke (adjust to taste)
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat the oven to 400°F.
02 - Slice the top off the garlic bulb to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap tightly in aluminum foil, and roast in the oven for 20 minutes until soft and fragrant.
03 - Remove the garlic from the oven and allow it to cool. Squeeze the roasted cloves from their skins into a small bowl.
04 - Using a fork, mash the roasted garlic thoroughly until a smooth paste forms.
05 - In a mixing bowl, whisk together the mayonnaise, remaining 1 tablespoon of olive oil, smoked paprika, lemon juice, liquid smoke, salt, and black pepper until well blended.
06 - Fold the roasted garlic mash into the mayonnaise mixture, stirring until fully incorporated and uniform in texture.
07 - Taste the sauce and adjust the salt, pepper, or liquid smoke to achieve the desired level of smokiness and seasoning.
08 - Serve chilled or at room temperature as a dip, spread, or accompaniment to grilled dishes.

# Expert Tips:

01 -
  • The roasted garlic transforms into something sweet and buttery that raw garlic could never achieve.
  • It dresses up everything from burgers to roasted vegetables with almost no effort.
02 -
  • Do not unwrap the foil to check on the garlic too early because every time you peek you lose heat and extend the cooking time.
  • The sauce tastes significantly better after resting in the fridge for at least an hour since the flavors meld and deepen.
03 -
  • Squeeze the roasted garlic directly into the mixing bowl to save yourself a step and a dish to wash.
  • Let the sauce sit at room temperature for ten minutes before serving so the flavors wake up and the texture softens.

Go Back