Lemon Aioli

Lemon Aioli

Garlicky and bright, this creamy sauce comes together in minutes with a whisk and a steady hand.

Total 10 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Eggs

This lemon aioli blends raw garlic, egg yolk, and olive oil into a silky emulsion brightened with fresh lemon juice and zest. Serve it alongside roasted vegetables, grilled fish, crispy fries, or as a sandwich spread for a tangy, garlicky lift.

Ingredients

  • 2 garlic cloves, minced or grated
  • 2 egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 1/4 cups extra-virgin olive oil
  • 1/4 cup neutral oil, such as canola
  • 1/2 teaspoon salt
  • 0 black pepper, to taste
  • 1 teaspoon water, if needed to thin

Method

  1. In a medium bowl, whisk together the minced garlic, egg yolks, lemon juice, lemon zest, and Dijon mustard until smooth and well combined.

  2. Combine the olive oil and neutral oil in a measuring cup with a spout.

  3. While whisking constantly, add the oil mixture one drop at a time at first, until the mixture begins to thicken and emulsify.

  4. Once the aioli has visibly thickened, continue adding the remaining oil in a slow, steady stream while whisking constantly until fully incorporated and the sauce is thick and glossy.

  5. Season with salt and pepper to taste, whisking to combine. If the aioli is too thick, whisk in water a teaspoon at a time until the desired consistency is reached.

  6. Cover and refrigerate until ready to serve, up to 5 days.

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    Lemon Aioli

    This lemon aioli blends raw garlic, egg yolk, and olive oil into a silky emulsion brightened with fresh lemon juice and zest. Serve it alongside roasted vegetables, grilled fish, crispy fries, or as a sandwich spread for a tangy, garlicky lift.

    10 min 16 oz 110 cal

    Ingredients

    • 2 garlic cloves, minced or grated
    • 2 egg yolks
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon lemon zest
    • 1 teaspoon Dijon mustard
    • 1 1/4 cups extra-virgin olive oil
    • 1/4 cup neutral oil, such as canola
    • 1/2 teaspoon salt
    • 0 black pepper, to taste
    • 1 teaspoon water, if needed to thin

    Method

    1. 1

      In a medium bowl, whisk together the minced garlic, egg yolks, lemon juice, lemon zest, and Dijon mustard until smooth and well combined.

    2. 2

      Combine the olive oil and neutral oil in a measuring cup with a spout.

    3. 3

      While whisking constantly, add the oil mixture one drop at a time at first, until the mixture begins to thicken and emulsify.

    4. 4

      Once the aioli has visibly thickened, continue adding the remaining oil in a slow, steady stream while whisking constantly until fully incorporated and the sauce is thick and glossy.

    5. 5

      Season with salt and pepper to taste, whisking to combine. If the aioli is too thick, whisk in water a teaspoon at a time until the desired consistency is reached.

    6. 6

      Cover and refrigerate until ready to serve, up to 5 days.