Lemon Garlic Aioli Recipe

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Wellness Mama » Blog » Recipes » Lemon Garlic Aioli Recipe

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. You can even use the leftover egg whites for an egg white face mask.

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

Lemon Garlic Aioli Recipe

This mayonnaise-like condiment has an extra hint of lemon and nice garlicky kick. Great on vegetables, seafood, and roast chicken.
Author Katie Wells


6 servings



  • 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.


Nutrition Facts
Lemon Garlic Aioli Recipe
Amount Per Serving (2 TBSP)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.


Try using roasted garlic for a smoother taste and texture.

Have you ever made your own mayonnaise or aioli? Have any secrets to share?

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


6 responses to “Lemon Garlic Aioli Recipe”

  1. Karen Avatar

    Hi Katie,
    Is there something I can use in place of the egg yolks? I was thinking of using this to drizzle over Paella.

  2. ed Avatar

    5 stars
    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 🙂

  3. Helena Avatar

    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.

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