This aioli pairs garlic, lemon, and oil for a smooth sauce. The classic version uses eggs and an emulsion for a rich texture. The cheater version uses store mayo and takes minutes. Both taste fresh and bright.
Why make this recipe
Garlic Lemon Aioli adds bright, garlicky flavor to many foods. It lifts fries, fish, sandwiches, and grilled veggies. It is easy to make by hand or fast with a cheater version. Try it with hearty dishes like a bang bang salmon recipe for a tasty meal.
How to make Garlic Lemon Aioli (classic and cheater versions)
Make the classic aioli if you want a fresh, silky sauce from scratch. Make the cheater version when you need a quick, reliable sauce.
Ingredients :
- 4 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon lemon zest
- 2 tablespoons + 2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard (optional)
- 1 large egg
- 1 egg yolk
- 1/2 cup olive oil
- 1/2 cup vegetable oil (or light-tasting olive oil )
- parsley (to garnish, optional)
- French fries from Carl’s Jr. Just kidding
Directions :
How to make Classic Homemade Aioli:
Classic Homemade Aioli (by hand or with a whisk):
- Peel and finely mince or crush the garlic. Sprinkle with the kosher salt and mash to a paste.
- In a bowl, add garlic paste, lemon zest, lemon juice, and Dijon mustard if using. Stir.
- Add the whole egg and egg yolk. Whisk to combine well.
- Start adding the oils very slowly. Add a drop at a time while whisking constantly until the mixture thickens.
- When it starts to emulsify, you can add the oil in a thin, steady stream while whisking until all oil is in and the aioli is thick.
- Taste and add more salt or lemon if needed. Stir in chopped parsley if you like.
- Chill for 15–30 minutes before serving for best flavor.
Cheater Aioli (fast):
- In a bowl, combine 1 cup good-quality mayonnaise, crushed garlic, lemon zest, 2 teaspoons lemon juice, and 1/4 teaspoon kosher salt.
- Stir well, taste, and add more lemon or salt if needed.
- Chill briefly to let flavors meld. Serve.
Notes on eggs:
- Use very fresh eggs or pasteurized eggs if you worry about raw eggs.
- You can use a blender or food processor for the classic version to make emulsifying easier.
How to serve Garlic Lemon Aioli (classic and cheater versions)
Serve aioli with fries, fish, roasted vegetables, sandwiches, or as a dip for veggies. It also makes a nice spread for burgers and wraps. Try it with a chicken and shrimp combo for a simple party plate.
How to store Garlic Lemon Aioli (classic and cheater versions)
Keep aioli in an airtight container in the fridge. Classic aioli with raw egg: use within 3–4 days. Cheater aioli with mayo: use within 5–7 days. Do not leave aioli at room temperature for more than two hours.
Tips to make Garlic Lemon Aioli (classic and cheater versions)
- Use fresh garlic for the best taste. Crush it into a paste with salt to mellow the sharpness.
- Add oil slowly in the classic method to keep the emulsion from breaking.
- If the classic aioli breaks, start with a fresh egg yolk in a bowl and slowly whisk the broken aioli into it to re-emulsify.
- Taste as you go. Lemon juice and salt are easy to adjust.
- Use neutral oil to keep the flavor bright, or use all olive oil for a stronger olive taste.
Variation
- Roasted garlic aioli: roast the garlic first for a sweet, mild flavor.
- Herb aioli: add chopped basil, tarragon, or dill.
- Spicy aioli: stir in a little sriracha, smoked paprika, or chipotle.
- Vegan cheater: use vegan mayo and a bit of aquafaba instead of egg.
FAQs
Q: Is it safe to eat aioli with raw eggs?
A: Raw eggs carry a small risk. Use very fresh eggs or pasteurized eggs to reduce risk. The cheater version with mayo avoids raw eggs.
Q: Can I make aioli without a blender?
A: Yes. You can make classic aioli by hand with a whisk if you add the oil very slowly. A blender or food processor makes it faster and easier.
Q: What if my aioli separates?
A: If it breaks, start a fresh egg yolk in a bowl and very slowly whisk the broken aioli into it. That usually brings it back.
Q: Can I freeze aioli?
A: Freezing changes texture and usually makes the emulsion separate. Do not freeze if you want the same texture.
Q: How strong will the garlic be?
A: Fresh raw garlic is strong. Mash garlic with salt to mellow it, or roast garlic for a milder flavor.
Conclusion
If you want more detailed methods and tips, see this guide on How to make Garlic Aioli (Classic and Cheater Versions) for step-by-step photos and notes. For another simple recipe and flavor ideas, check the Homemade Garlic Aioli Recipe – Garlic & Zest.
Garlic Lemon Aioli
Ingredients
For the Classic Aioli
- 4 cloves garlic Peeled and minced
- 1 teaspoon kosher salt
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard Optional
- 1 large egg Use a fresh or pasteurized egg for safety
- 1/2 cup olive oil Can also use light-tasting olive oil
- 1/2 cup vegetable oil Or light-tasting olive oil
- parsley For garnish, optional
For the Cheater Aioli
- 1 cup good-quality mayonnaise
- 4 cloves crushed garlic
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1/4 teaspoon kosher salt
Instructions
Classic Aioli Preparation
- Peel and finely mince or crush the garlic. Sprinkle with kosher salt and mash to a paste.
- In a bowl, add garlic paste, lemon zest, lemon juice, and Dijon mustard if using. Stir.
- Add the whole egg and egg yolk. Whisk to combine well.
- Start adding the oils very slowly, a drop at a time while whisking constantly until the mixture thickens.
- Once it starts to emulsify, you can add the oil in a thin, steady stream while whisking until all oil is in and the aioli is thick.
- Taste and adjust with more salt or lemon if needed. Stir in chopped parsley if desired.
- Chill for 15–30 minutes before serving for the best flavor.
Cheater Aioli Preparation
- In a bowl, combine mayonnaise, crushed garlic, lemon zest, lemon juice, and kosher salt.
- Stir well, taste, and adjust with more lemon or salt if needed.
- Chill briefly to let flavors meld before serving.