This tangy lemon aioli sauce is great for dipping fries, veggies, or as a spread! Here are two methods to do it.
It’s creamy, rich, and luscious when brushed over a hot, crispy skillet. It’s perfect for brushing sandwiches and burgers. Encounter Lemon Aioli! Packed with flavor and richness, this classic Mediterranean-style sauce is having a moment here in the United States. Walk into a restaurant and you will find all kinds of flavored aioli to dip the fries in. But the best aioli? Self-made. It’s a great skill that any home cook can learn and we have two ways to do it: the real method and the cheat method. Here’s what you need to know!
Aioli versus mayonnaise
Aioli is a sauce that originated in southern France and Spain. The traditional version consists of garlic mixed in a mortar and pestle with egg yolk, lemon juice or vinegar and olive oil. But since the 1990s, all flavored mayonnaise has been called “aioli” in the United States. Here’s the thing: aioli and mayonnaise are very similar! Mayo is made with only canola oil and no garlic. As such, many flavored aioli recipes, store-bought jars, and restaurant versions are made with mayonnaise.
Two ways to make lemon aioli: classic and shortened
You can make lemon aioli “from scratch” by whisking together the yolks and oil. Or you can make short lemon aioli with mayonnaise! Here’s what you need to know:
- Classic aioli: This method uses garlic, olive oil, Dijon mustard, lemon juice and zest, and an egg yolk. You will hit it by hand. The taste of this version is unbeatable and its bright yellow color.
- Aioli abbreviation: You can use quality mayonnaise to make garlic mayonnaise, as well as garlic, lemon juice and zest, and mustard. The taste isn’t that great, but it’s faster and doesn’t use egg yolk.
How to Make Lemon Aioli… from Scratch!
Making lemon aioli from scratch takes about 5-10 minutes, but the taste is so worth it. Here are a few things you should know about making a classic aioli:
- You will use a raw egg yolk. This is the classic way to prepare this traditional sauce. On the safety of raw eggs: the salmonella risk is very low. In fact: melons, lettuce and peanuts are more dangerous for salmonella than eggs. How to Store and Use Eggs Safely to Minimize Risk (via Food & Wine).
- Gradually add the olive oil to form an emulsion. It is important! You need to incorporate the oil very gradually so that it combines with the other ingredients to form a thick sauce. Be sure to use a medium-sized bowl: this gives the whisk enough room to form the emulsion.
- Chop the lemon peel very finely. To add the lemon flavor, use lemon zest and lemon juice. Make sure the lemon zest is very finely chopped so the aioli doesn’t get lumpy.
Want more with lemon? Try these 15 zesty lemon recipes.
Lemon Aioli Shortcut: A few notes
Don’t feel like a real aioli? Make the Lemon Aioli Shortcut! With this method, you simply add lemon and garlic flavors to the mayonnaise. Here are some things to note about this release:
- Use good quality mayonnaise. The better the brand, the better the taste. You can really feel the difference!
- Use vegan mayonnaise if you like! This version is easy to make vegan: just get some vegan mayonnaise.
- The color will be clear white, not yellow. The ingredients for the aioli shortcut call for yellow mustard to add color. But it won’t be as yellow as the aioli in these photos, which is the classic version. It will be a creamy white, not a bright yellow.
Ways to use lemon aioli
We usually make lemon aioli as a dip for fries… but there are so many other uses for this versatile sauce! Here are a few ideas:
- French dip: Try it with oven fries, homemade fries, potato fries, Greek fries or seasoned perfect fries.
- Raw vegetables: Dip raw vegetables like carrots, celery, radishes, broccoli, etc.
- Grilled vegetables: Use as a dip for roasted broccoli, roasted mushrooms, or roasted fennel.
- Burger sauce: Spread out a bun for that portobello burger, veggie burger, or chickpea burger.
- Shrimp: Use as a dip for grilled shrimp or boiled shrimp.
More aioli recipes
Want more types of aioli? Here are some other variations to try:
This Lemon Aioli Recipe is…
Vegetarian and gluten free. For vegans, plant-based and dairy-free, use the Shortcut Aioli Recipe with Vegan Mayonnaise.
The description
This tangy lemon aioli sauce is great for dipping fries, veggies, or as a spread! Here are two methods to do it.
For the quick aioli
- 1 small clove of garlic
- ⅓ cup high-quality mayonnaise
- 2 teaspoons lemon juice
- ¼ teaspoon finely chopped lemon zest
- ½ teaspoon yellow mustard
For the traditional aioli
- 1 small clove of garlic (⅛ teaspoon finely chopped)
- ⅛ teaspoon kosher salt
- 1 egg yolk
- 2 teaspoons lemon juice
- ½ teaspoon Dijon mustard
- ⅓ cup olive oil OR 3 tablespoons Olive oil plus 2 tablespoons neutral oil*
- ¼ teaspoon very finely chopped lemon zest
- Chop the garlic clove as finely as possible. Then use the blade side of your knife to smash it and grind it into a paste.
- For the quick aioli: In a medium bowl, whisk together the garlic, mayonnaise, lemon juice, lemon zest, and yellow mustard.
- For the traditional aioli: Set a medium flat-bottomed bowl on a folded kitchen towel to hold it in place while beating. The size of the bowl is important; it should be large enough to allow vigorous beating. Add the garlic, egg yolks, lemon juice and Dijon mustard to the bowl and beat until fluffy. Pour olive oil into a liquid measuring cup. Starting with one drop at a time, slowly add the olive oil to the egg mixture, whisking constantly. Allow the olive oil to fully incorporate before adding more olive oil. The drizzle can become progressively faster as you add more oil. Whisk until all of the oil is fully incorporated and the aioli has thickened. Stir in the finely chopped lemon zest.
- Store leftover aioli in an airtight container in the refrigerator for several weeks; Bring to room temperature before serving.
- Category: sauce
- Method: flogged
- Kitchen: French
- Diet: vegetarian
