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My Easy Aioli Recipe is filled with so much flavor and perfect for using as a dipping sauce or drizzling over top of your favorite recipes! Pair it with sandwiches, fries, vegetables, seafood, and more. I guarantee you will love this easy aioli sauce recipe! Ready in less than 5 minutes using 5 ingredients.
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Best Garlic Aioli Sauce
My family is obsessed with this aioli sauce recipe, and once you give it a taste, you will know why. It is tangy, bright, and filled with so much flavor from the perfect combination of lemon and garlic.
Best of all, lemon garlic aioli is easy to make, calling for just a handful of ingredients and a quick mix in a bowl.
I love pairing my lemon aioli recipe with everything from asparagus fries to broccoli, burgers, seafood, and more. If you love the fresh taste of lemon as much as I do, you are going to be just as obsessed with this aioli sauce!
Aioli Sauce Recipes FAQs
Garlic lemon aioli sauce is a mixture of mayonnaise, lemon zest, lemon juice, garlic powder, and salt to taste. Traditional aioli sauce uses garlic, salt, olive oil, and sometimes egg, and is a part of Mediterranean cuisine. The name literally refers to garlic and oil. However, aioli now also refers to flavored mayonnaise sauce recipes, such as this garlic aioli sauce!
Aioli can be used as a dipping sauce for fried sides like asparagus fries, french fries, and onion rings, or as an accompaniment to a main dish, such as crab cakes, salmon, steak, burgers, and more.
Mayonnaise is a common ingredient in aioli recipes and works perfectly as a base. My garlic lemon aioli recipe uses mayonnaise!
Aioli is more than just mayonnaise, but a mixture of several ingredients forming a sauce. To be an aioli, other ingredients must be mixed into the mayonnaise base.
Lemon Aioli Recipe Ingredients
- mayonnaise
- lemon zest
- lemon juice
- garlic powder
- Pinch of salt to taste
How to Make Aioli Sauce
- Add all ingredients to a bowl.
- Mix together until thoroughly combined and creamy.
- Serve and enjoy!
You won't need to blend, cook, or do anything but mix your aioli ingredients in a bowl. It's that easy to make! Serve it as a dip or add it to a piping bag (or plastic bag with a hole cut into the corner) and use it as a drizzle on top of your favorite foods.
Aioli Recipe Tips
- You can make this into fresh garlic aioli by using 1 fresh garlic clove. I recommend mincing or smashing the clove, then cooking it in olive oil in a skillet until browned and fragrant. Alternatively, you don't have to cook the garlic, but do smash it into a paste. Mix it into the aioli instead of using garlic powder. If you're making a larger batch, use 1 whole clove for every ½ teaspoon garlic powder.
- I recommend using fresh lemon juice and not prepackaged juice for this dish. The difference in flavor is noticeable, and you need the zest for the recipe.
- For an even creamier aioli, feel free to blend after mixing. It's not necessary but it will give the aioli sauce an even smoother texture.
Roasted Garlic Aioli
For an extra flavorful aioli sauce, make roasted garlic aioli. Since this recipe only calls for one clove, this works best for a larger batch.
- Add about 4 to 5 unpeeled cloves of garlic to a sheet of aluminum foil.
- Drizzle with olive oil and wrap into the foil.
- Place in the oven at 400 degrees Fahrenheit and roast for 30-40 minutes until you can easily pierce the garlic with a fork.
- Let the garlic cool first, then mash it into a paste (one clove is all you need for the recipe as written) and mix it with your other ingredients.
What to Serve with Lemon Aioli
- Sous vide salmon
- Crab cakes or grilled crab
- Asparagus fries
- Egg burger
Serve lemon garlic aioli with seafood, fries, burgers, and even steak. I guarantee you will love this aioli sauce with so many different dishes!
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📖 Recipe
Garlic Lemon Aioli Recipe
Equipment
- Bowl
- Fork
Ingredients
- 1 cup mayonnaise
- ½ teaspoon lemon zest
- 1 Tablespoon lemon juice
- ½ teaspoon garlic powder
- Pinch of salt to taste
Instructions
- Add aioli ingredients to a bowl. Thoroughly mix until completely combined.1 cup mayonnaise, ½ teaspoon lemon zest, 1 Tablespoon lemon juice, ½ teaspoon garlic powder, Pinch of salt to taste
- Refrigerate or serve immediately. Enjoy!
Notes
- You can make this into fresh garlic aioli by using 1 fresh garlic clove. I recommend mincing or smashing the clove, then cooking it in olive oil in a skillet until browned and fragrant. Alternatively, you don't have to cook the garlic, but do smash it into a paste. Mix it into the aioli instead of using garlic powder. If you're making a larger batch, use 1 whole clove for every ½ teaspoon garlic powder.
- For an extra flavorful aioli sauce, make roasted garlic aioli. Since this recipe only calls for one clove, this works best for a larger batch. Add about 4 to 5 unpeeled cloves of garlic to a sheet of aluminum foil. Drizzle with olive oil and wrap into the foil. Place in the oven at 400 degrees Fahrenheit and roast for 30-40 minutes until you can easily pierce the garlic with a fork. Let the garlic cool first, then mash it into a paste (one clove is all you need for the recipe as written) and mix it with your other ingredients.
- I recommend using fresh lemon juice and not prepackaged juice for this dish. The difference in flavor is noticeable, and you need the zest for the recipe.
- For an even creamier aioli, feel free to blend after mixing. It's not necessary but it will give the aioli sauce an even smoother texture.
Janette D. Ross says
It tasted amazing but separated when blended with an electric blender.
Isabel Laessig says
Hi Janette! I'm glad you enjoyed the taste. My thought is it was not blended long enough. It's sort of like making mayo - you have to blend it for a while.