Description

This Garlic Lemon Aioli recipe offers a classic, creamy, and zesty sauce perfect for dipping, spreading, or drizzling. Featuring fresh garlic, lemon zest, and a blend of olive and vegetable oils, this aioli balances rich flavors with a bright citrus punch. The recipe includes an optional Dijon mustard for added depth and a garnish suggestion of parsley, making it an irresistible accompaniment to sandwiches, roasted vegetables, and seafood.

Ingredients

Scale

Aioli Base

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)

Garnish

Parsley (optional)

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Instructions

Prepare the Ingredients: Peel and finely mince or crush the garlic cloves. Grate the lemon zest and measure fresh lemon juice. If using, prepare the Dijon mustard. Crack one large egg and separate an additional egg yolk, setting them aside for emulsification.
Combine Flavorings: In a medium bowl, add the minced garlic, kosher salt, lemon zest, lemon juice, and Dijon mustard if using. Stir to combine these flavorful components thoroughly, allowing the salt to help break down the garlic and release its aroma.
Emulsify the Aioli: Whisk together the large egg and egg yolk in the bowl. Gradually drizzle in the olive oil and vegetable oil slowly, continuing to whisk vigorously. This slow incorporation of oil will emulsify the mixture, creating a creamy texture. Continue whisking until the aioli is thick and smooth, ensuring no separation occurs.
Adjust and Garnish: Taste the aioli and adjust salt or lemon juice as desired for balance. Optionally, finely chop fresh parsley and sprinkle on top just before serving to add a fresh herbal note and a splash of color.
Serve and Store: Use the aioli immediately as a dip or spread, or refrigerate in a covered container. It will keep well for up to 3 days. Bring to room temperature and whisk briefly before serving if separated.

Notes

This recipe uses raw eggs; ensure you use fresh, high-quality eggs or pasteurized eggs to reduce any risk.
For a quicker, cheater version, substitute the eggs and whisking step with store-bought mayonnaise and mix in fresh garlic, lemon zest, and lemon juice.
Adjust the garlic amount based on your preference for pungency.
Use neutral vegetable oil or light olive oil to avoid overpowering the lemon and garlic flavors.
Aioli pairs wonderfully with seafood dishes, roasted vegetables, sandwiches, or as a dip for fries and crudités.