Ever heard of aioli? It has a fancy-sounding name, but it’s really just mayo with a couple of extra ingredients. I frequently make my own mayonnaise and use it in all kinds of things, so making aioli was no big deal. And you all know how much I love no-fuss recipes. So if I say it’s no big deal, trust me!
Made with olive oil and pastured eggs, this lemon garlic aioli recipe is chock full of healthy, nourishing fats. So load up!
So What’s the Difference Between Aioli and Mayonnaise?
Making aioli is very very similar to making mayonnaise. All the base ingredients are the same, it just has some extra lemon juice and zest and some garlic. It has a nice garlicky kick as well as a little more lemon flavor from the zest.
Side note: if you have any roasted garlic on hand, its softness and sweetness will make the aioli even better.
The most important part of making mayo or aioli is to have just a little patience. I’m all for getting things done quickly, but if you don’t take an extra minute or two for this, it won’t turn out well. Add the oil just a teeny bit at a time to start with and then just a little more quickly toward the end. The egg yolks need a chance to incorporate the oil into a nice smooth blend. If you can manage that, you can make mayonnaise like a pro.
Delicious Ways to Use Lemon Garlic Aioli
The extra garlic and lemon in aioli make it an ideal condiment for several other foods:
- In place of mayo any way you use it
- Drizzled it over fresh tomato slices
- As a dip for roasted or grilled veggies, including yellow potatoes or sweet potatoes
- It is delicious with pretty much any seafood. I suggest trying it with bacon-wrapped salmon cakes or with my baked salmon asparagus sheet pan meal
- As a dip for raw veggies
- With roast chicken
- On a burger
The options are endless!
Lemon Garlic Aioli Recipe
- 4 cloves garlic (minced)
- 2 egg yolks
- 2 TBSP fresh lemon juice
- zest of one lemon
- ½ tsp mustard powder
- ½ cup extra virgin olive oil
- ¼ tsp salt
- 1 dash pepper
- Mince and mash the garlic until it forms a paste.
- In a small bowl or jar, use an immersion blender to blend the garlic, egg yolks, lemon juice and zest, and mustard until smooth.
- Add the oil, starting with a few drops at a time and then working up to a thin drizzle.
- Add salt and pepper.
- Refrigerate until ready to use.
Have you ever made your own mayonnaise or aioli? Have any secrets to share?
Discussion (6 Comments)
Is there something I can use in place of the egg yolks? I was thinking of using this to drizzle over Paella.
This will be a keeper , absolutely delicious ,i made 2 batches ; one with roasted and smoked garlic and one with fresh garlic…Both turned out amazing….Thanks for sharing 🙂
Allioli is not french, is from Catalonia in Spain, although near France. The original recipe is only garlic and olive oil. I have never though about putting lemon. I am glad you like it.
Good catch. Thanks!
Hi Katie! How long does this recipe keep in the fridge for?
I’ve never had it last more than a week before we used it up, so I’m not sure beyond that.