The Easiest Homemade Lemon Aioli
This homemade lemon aioli is the easiest dip! It’s fresh, flavorful, and gluten and dairy-free.
What is lemon aioli?
Aioli is a sauce made from emulsified egg, garlic, and oil. Think garlic mayo! Lemon aioli takes the aioli base but adds a big flavor pop of lemon! It’s bright, fresh, and perfect for serving with a side of vegetables. This is the sauce that you need to be making for spring and summer! It’s easy to make and only requires a few simple ingredients.
Aioli vs Mayo
If you’re wondering what the heck the difference even is between aioli and mayo, think of it this way… aioli is the slightly fancier cousin of mayo. Aioli originates from France and Spain and is made with a mayo base along with garlic that’s traditionally blended with a mortar and pestle. The reality is that they’re very similar since they have the exact same base, but just think of aioli as having more flavor!
Shortcut aioli vs homemade
- Shortcut aioli. Start with mayo of your choice and add garlic, lemon, salt, and pepper.
- Homemade aioli. Make mayo from scratch along with your flavorings.
Though both options get the job done, I love a homemade aioli! It helps you control the quality of the oil you’re using, and it taste super fresh.
The ingredients to make Lemon Aioli from scratch
- Avocado Oil and Olive Oil.
- Garlic. Make sure you chop this up before blending!
- Egg Yolk.
- Fresh Lemon Juice and Lemon Zest. This gives the aioli a great, fresh lemon flavor!
- Salt and Pepper.
How to make homemade lemon aioli
- Step 1: Combine the ingredients. Combine the avocado and olive oil in a measuring cup and set aside. Using a large measuring cup, combine the garlic, egg yolk, lemon juice, zest, salt, and pepper.
- Step 2: Drizzle the oil. Slowly pour the oil mixture into the measuring cup while blending with a handheld immersion blender. Blend for 3-6 minutes, moving the immersion blender up and down until the mixture looks like mayo.
Tips & Tricks
- Chop the garlic beforehand. You don’t want to immersion blend a big ol’ garlic clove without chopping.
- Seriously, a slow drizzle of the oil is necessary! Don’t pour or skip the drizzle. This helps the oil properly emulsify.
- Add mustard for some zest. I skip the mustard for personal preference since I prefer the lemon forward flavor, but you can easily add a pinch of mustard.
Can you make lemon aioli in a blender?
You can! You’ll just use the same method by blending it on a low setting. Personally, I like the immersion blender method as it gives you more control.
How long does this lemon aioli stay fresh in the fridge? How do you store it?
You can keep this aioli in the fridge for about 5 days. Store it an airtight glass container.
Are there any concerns with the raw egg?
I did quite a bit of research on salmonella when I was pregnant, and it’s actually far more common to get salmonella from outbreaks on fruits and vegetables. I’m comfortable using raw eggs, especially when they’re from a reputable source. However, when I was pregnant, I wasn’t as comfortable with it. They’re technically not recommended for pregnant women, babies, or immunocompromised. You can use pasteurized eggs if you’re more comfortable with that!
How to use lemon aioli
- Use it as a dip for roasted vegetables like sweet potato fries.
- Crab cakes.
- Roasted asparagus.
- Use it as a spread on sandwiches or burgers.
- Marinate chicken in it.
- 1/2 cup avocado oil
- 3 tbsp olive oil
- 1 large garlic clove, sliced
- 1 egg yolk
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- 1/2 tsp salt
- 1/4 tsp black pepper
- Combine the avocado and olive oil in a measuring cup and set aside.
- Using a large measuring cup, combine the garlic, egg yolk, lemon juice, zest, salt, and pepper.
- Slowly pour the oil mixture into the measuring cup while blending with a handheld immersion blender. Blend for 3-6 minutes, moving the immersion blender up and down until the mixture looks like mayo.
- Season further to taste and serve as a dip with vegetables, or a spread on sandwiches or proteins.
Raw egg is not recommended for babies, pregnant women, or those who are immunocompromised. If you’re uncomfortable with raw eggs, you can opt for pasteurized eggs. Raw eggs risk food-borne illness.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Category: Sides
- Method: No Cook
- Cuisine: Global
- Serving Size: 1 serving
- Calories: 230
- Fat: 26.1g
- Carbohydrates: 8.2g
- Fiber: .6g
- Protein: 1.9g
Keywords: lemon aioli