Garlic Lemon Aioli (Classic and Cheater Versions) Recipe

Introduction

Garlic Lemon Aioli is a creamy, flavorful sauce that’s perfect for dipping or spreading. This recipe includes both a classic homemade version and a quicker cheater option, making it easy to enjoy fresh aioli anytime.

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)

Instructions

1. Step 1: Smash the garlic cloves using the side of a chef’s knife, remove the peels, and mince the garlic finely.
2. Step 2: Sprinkle the garlic with kosher salt and use the knife’s side to mash the salt into the garlic repeatedly, forming a paste.
3. Step 3: Transfer the garlic and salt paste to a blender or a container suitable for an immersion blender. Add the lemon zest and lemon juice, then stir in the Dijon mustard if using.
4. Step 4: Let the mixture sit for about 15 minutes to allow the flavors to blend.
5. Step 5: (Optional) If you prefer less garlic, strain out some of the minced garlic carefully without losing the lemon juice.
6. Step 6: Add the whole egg and egg yolk to the mixture.
7. Step 7: With the blender running, slowly drizzle in the olive oil and vegetable oil. If whisking by hand, slowly add oil while whisking constantly to achieve emulsification.
8. Step 8: If using an immersion blender, pour in all the oil at once and blend from the bottom up slowly until the mixture emulsifies and becomes smooth.
9. Step 9: Taste the aioli and adjust seasoning with salt, pepper, more lemon juice, or Dijon mustard as preferred.
10. Step 10: Garnish with chopped parsley if desired. Serve as a dip with fries, fresh vegetables, or use as a sandwich spread.

Tips & Variations

• If you want to reduce the garlic intensity, strain out some of the minced garlic after marinating but before blending.
• Use light-tasting olive oil or vegetable oil to keep the aioli mild and let the garlic and lemon shine.
• For a cheater version, you can mix mayonnaise with lemon juice, minced garlic, and a bit of Dijon mustard for a quick aioli substitute.

Storage

Store the aioli in an airtight container in the refrigerator for up to 3 days. Stir well before serving. Because it contains raw egg, consume it promptly and keep refrigerated. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg instead of raw egg?

Yes, using pasteurized eggs is a safer choice when making raw egg-based sauces like aioli, especially for those concerned about food safety.

What can I serve with garlic lemon aioli?

It’s perfect with French fries, fresh vegetable crudités, roasted Brussels sprouts, sandwiches, or as a flavorful spread for burgers and wraps.

Garlic Lemon Aioli (Classic and Cheater Versions) Recipe

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★★★★★

4.4 from 62 reviews

• Author: anna
• Total Time: 15 minutes
• Yield: 8 servings 1x

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Description

This classic Garlic Lemon Aioli recipe includes both a traditional homemade version and a cheater quick version. Rich, creamy, and packed with fresh garlic and bright lemon flavors, this aioli is perfect for dipping fries, drizzling on sandwiches, or pairing with fresh vegetables. The recipe guides you through emulsifying the garlic, lemon juice, egg, and oils into a luscious, garlicky mayo-like sauce in just 15 minutes.

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Ingredients

Scale 1x2x3x

Classic Aioli 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, chopped (for garnish, optional)

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Instructions

1. Prepare the garlic: Use the side of a chef’s knife to smash 4 garlic cloves. Peel and mince them finely.
2. Make the garlic paste: Sprinkle 1 teaspoon kosher salt over the minced garlic. Smash the salt into the garlic using the side of the knife repeatedly until it forms a paste.
3. Combine garlic paste and lemon zest: Add the garlic paste and about 1 teaspoon lemon zest to a blender or a container for an immersion blender.
4. Add lemon juice and mustard: Pour in 2 tablespoons + 2 teaspoons fresh lemon juice and 1/2 teaspoon Dijon mustard. Stir and let the mixture sit for 15 minutes to marry the flavors.
5. Optional garlic adjustment: If you prefer less garlic intensity, strain out some minced garlic at this point, but keep as much lemon juice as possible.
6. Add eggs: Add 1 large egg and 1 egg yolk to the mixture.
7. Emulsify with oil: With the blender running on low, slowly drizzle in 1/2 cup olive oil and 1/2 cup vegetable or light olive oil. If whisking by hand, slowly pour in the oils while whisking constantly. This slow drizzle is crucial to achieve a smooth, emulsified aioli.
8. Immersion blender technique: If using an immersion blender, add all the oil at once and blend from the bottom up slowly until emulsified.
9. Season to taste: Taste your aioli and adjust with salt, pepper, additional lemon juice, or Dijon mustard if desired.
10. Garnish and serve: Sprinkle chopped parsley on top if using. Serve immediately or refrigerate for later.
11. Serving suggestions: Enjoy your aioli with French fries, fresh vegetable dips like carrots, celery, broccoli, cauliflower, snap peas, or roasted Brussels sprouts. It’s also fantastic on sandwiches and burgers.
12. Cheater version: See notes for quick alternative instructions.

Notes

• If not using a blender, finely mince or crush garlic into a paste by hand and whisk in the ingredients in a bowl, slowly adding oil while constant whisking to emulsify.
• The Dijon mustard is optional but helps stabilize the emulsion and adds subtle flavor.
• Use light-tasting oils like vegetable or light olive oil for a balanced flavor, but you can adjust to preference.
• Because this recipe uses raw egg, use very fresh eggs and consume aioli within a day or two, keeping it refrigerated.
• The cheater version can be made by mixing store-bought mayonnaise with lemon juice, garlic powder, and fresh lemon zest for a quick fix.
• To prevent garlic breath, consider removing some minced garlic before emulsifying if desired.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Sauce
• Method: Blending
• Cuisine: French

Keywords: Garlic Lemon Aioli, Classic Aioli, Homemade Aioli, Garlic Sauce, Lemon Sauce, Dip, Sauce for Fries, Aioli Recipe