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.
Ingredients
Scale
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)
Instructions
- Prepare the garlic: Use the side of a chef’s knife to smash 4 garlic cloves. Peel and mince them finely.
- 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.
- 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.
- 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.
- 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.
- Add eggs: Add 1 large egg and 1 egg yolk to the mixture.
- 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.
- Immersion blender technique: If using an immersion blender, add all the oil at once and blend from the bottom up slowly until emulsified.
- Season to taste: Taste your aioli and adjust with salt, pepper, additional lemon juice, or Dijon mustard if desired.
- Garnish and serve: Sprinkle chopped parsley on top if using. Serve immediately or refrigerate for later.
- 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.
- 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
