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    Home » Recipes » Condiments

    Easy Aioli Recipe

    Published: May 23, 2022 Modified: Jan 5, 2023 by Isabel Laessig

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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.

    a spoonful of lemon garlic aioli over a cup of aioli sauce
    Jump to:
    • Best Garlic Aioli Sauce
    • Aioli Sauce Recipes FAQs
    • Lemon Aioli Recipe Ingredients
    • How to Make Aioli Sauce
    • Aioli Recipe Tips
    • Roasted Garlic Aioli
    • What to Serve with Lemon Aioli
    • Best Easy Sauce Recipes
    • Best Fry Dips
    • 📌 Pin it for later!
    • 📖 Recipe
    • 💬 Reviews

    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!

    lemon aioli sauce drizzled over asparagus fries

    Aioli Sauce Recipes FAQs

    What is aioli sauce?

    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!

    What is aioli for?

    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.

    Can I make aioli with mayonnaise?

    Mayonnaise is a common ingredient in aioli recipes and works perfectly as a base. My garlic lemon aioli recipe uses mayonnaise!

    Is aioli just 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

    1. Add all ingredients to a bowl.
    2. Mix together until thoroughly combined and creamy.
    3. 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.
    Asparagus fry dipped in garlic aioli sauce

    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.

    1. Add about 4 to 5 unpeeled cloves of garlic to a sheet of aluminum foil.
    2. Drizzle with olive oil and wrap into the foil.
    3. Place in the oven at 400 degrees Fahrenheit and roast for 30-40 minutes until you can easily pierce the garlic with a fork.
    4. 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!

    Best Easy Sauce Recipes

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    • Lemon Garlic Butter

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    📖 Recipe

    a spoonful of lemon garlic aioli over a cup of aioli sauce

    Garlic Lemon Aioli Recipe

    Isabel Laessig
    Learn how to make the best aioli sauce following my Garlic Lemon Aioli Recipe! This easy aioli sauce uses 5 ingredients and is ready in less than 5 minutes.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Total Time 5 mins
    Course Condiment, Sauce
    Cuisine American
    Servings 1 cup (a little over)
    Calories 1532 kcal

    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!
      Asparagus fry dipped in garlic aioli sauce

    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.

    Nutrition

    Calories: 1532kcalCarbohydrates: 4gProtein: 2gFat: 168gSaturated Fat: 26gPolyunsaturated Fat: 100gMonounsaturated Fat: 38gTrans Fat: 1gCholesterol: 94mgSodium: 1424mgPotassium: 80mgFiber: 1gSugar: 5gVitamin A: 147IUVitamin C: 7mgCalcium: 21mgIron: 1mg
    Keyword Aioli recipe, Aioli sauce, Garlic aioli, Lemon aioli
    Tried this recipe?Let us know how it was!
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    About Isabel Laessig

    Isabel Laessig, better known as Family Foodie and the founder of the Sunday Supper Movement, is passionate about food and family! She is the author of the Boujee Steak Cookbook, and hosts Family Foodie Friday on WTSP's Great Day Tampa Bay along with other television appearances to spread her mission of bringing Sunday Supper back around the family table in every home.

    Reader Interactions

    Comments

    1. Janette D. Ross says

      April 11, 2022 at 1:06 am

      It tasted amazing but separated when blended with an electric blender.

      Reply
      • Isabel Laessig says

        April 28, 2022 at 2:57 pm

        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.

        Reply

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