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    Home » Dips, Dressings, and Sauces » Garlic Lemon Aioli

    Garlic Lemon Aioli

    Published: May 7, 2020 by Wendy Polisi Modified: May 12, 2020 · 733 words. · About 4 minutes to read this article.

    Jump to Recipe Print Recipe
    Photo of a small jar of garlic lemon aioli with a text overlay that says "Super Simple Garlic Lemon Aioli"

    Aioli is a jazzed-up take on mayonnaise, and this Garlic Lemon Aioli packs a punch of flavor that never gets old! This recipe is perfect for dipping Asparagus Fries or Zucchini Chips and makes an excellent sauce for grilled meats and vegetables. This mayo is so creamy and rich that I find myself turning to it again and again.

    Photo of a small bowl of lemon aioli sitting on a wooden cutting board with asparagus fries drizzled in garlic lemon aioli.

    Homemade Garlic Lemon Aioli is Easier to Make Than You Think!

    Have you ever made aioli at home?

    Don't let the idea of making homemade aioli intimidate you! It is quite simple once you learn the basics.

    Now I am not going to tell you I have never had a broken homemade mayonnaise, but there are a few fundamental rules that help to ensure your success.

    What is Aioli?

    The word "aioli" comes from the Occitan. It is a contraction of ai (garlic) and oil (oil).

    Historically, it was made by smashing garlic and slowly drizzling olive oil until an emulsion has formed.

    These days, it is common to use minced garlic, since many home cooks don't have a mortar with a pestle. Of course, if you want to go the traditional route, you can, by all means, do so.

    Tips & Tricks for Perfect Homemade Lemon Aioli

    • Make sure that your eggs are at room temperature before starting to make lemon aioli.
    • How quickly your oil is added is a critical factor in determining if your mayo will be successful or not. To form a stable emulsion, you must TRICKLE the oil into the egg yolks. Do this even after you are starting to form an emulsion, or you can lose your progress.
    • A tall narrow cup or glass jar works best here. (Ignore my process photos on this - my tall jars were all in use the day I shot this.)
    • My favorite way to make this is with an immersion blender. If you don't have one, you can use a whisk. (And cross off your arm workout for the day.)
    • I haven't found a food processor to be the best way to make aioli. If you do want to give it a try, I recommend doubling the recipe and scraping down the sides regularly.

    Variations

    • Serving with a dish that has a Middle Eastern flair? Add in a teaspoon of sumac.
    • Substitute lime juice for the lemon juice and us wasabi powder for a fun twist.
    • Add in a teaspoon of minced fresh herbs. Thyme, basil, dill, and rosemary are all excellent options.
    • A teaspoon of dried mustard powder may be used in place of the Dijon.
    • Whey or sauerkraut juice can be used in place of the pickle juice.
    • For a fabulous addition to a burger, reduce the lemon juice to 2 teaspoons and stir in 4 ounces of crumbled blue cheese.
    Photo of lemon aioli on a white background with lemon zest, parsley, and red pepper flakes as a garnish and a halved lemon and another jar of aioli with a spoon in the background.

    If You Like This Recipe You May Also Like:

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    • Sure you can by keto-friendly ketchup, but it often either ridiculously overpriced, or contains ingredients that you are better off without. This Low Carb Ketchup is the perfect solution!
    • This Keto BBQ Sauce is a staple that I make again and again, and I think you will love it too. With the perfect balance between smoky and sweet, this is one that never fails to delight.
    Photo of a keto quickstart guide with the description of the guide on the right.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see all my delicious recipes.
    Close up square photo of lemon aioli on a white background with lemon zest, parsley, and red pepper flakes as a garnish.
    Print Recipe

    Garlic Lemon Aioli

    Sauces can elevate any meal, and this Garlic Lemon Aioli is one I turn to again and again. It is perfect with these asparagus fries, and also great to drizzle over most any vegetable.
    Prep Time10 mins
    Total Time10 mins
    Course: condiment
    Cuisine: American
    Keyword: aioli
    Servings: 12
    Calories: 131.41kcal
    Author: Wendy Polisi
    As an Amazon Associate I earn from qualified sales.

    Ingredients

    • 2 large egg yolks
    • 1 teaspoon Dijon mustard
    • ¾ cup avocado oil or light olive oil
    • 2 tablespoons lemon juice
    • 1 teaspoon minced garlic
    • ½ teaspoon sea salt
    • ¼ teaspoon fresh ground black pepper
    • 1- 2 tablespoons fermented pickle juice like Bubbies (optional, see notes)

    Instructions

    • Add the egg yolks and Dijon mustard to a medium bowl. With a whisk or immersion blender beat well. Slowly add the oil, a few drops at a time and whisk or beat until each addition is incorporated.
    • When the mixture is thick, stir in the lemon juice, garlic, salt, pepper and pickle juice.

    Notes

    The pickle juice will help the mayo last longer, but it does make it thinner. If you want to use it and are looking for a thick, spreadable mayo, reduce the lemon juice. With it, it is perfect for dipping.

    Nutrition

    Calories: 131.41kcal | Carbohydrates: 0.41g | Protein: 0.52g | Fat: 14.45g | Saturated Fat: 1.86g | Cholesterol: 32.55mg | Sodium: 103.14mg | Potassium: 3.27mg | Sugar: 0.09g | Vitamin A: 43.26IU | Vitamin C: 1.05mg | Calcium: 3.87mg | Iron: 0.08mg

    More Keto Condiments & Dressings to Try

    • Keto Russian Dressing
    • Keto Fry Sauce
    « Keto Buffalo Chicken
    Keto Chicken Alfredo »

    Reader Interactions

    Comments

    1. Katherine Cope

      June 10, 2020 at 5:07 pm

      It would be so helpful to include the serving size with recipes. Of course I can calculate adding the ingredients together & dividing by the number of servings, but a serving size would save my poor old overworked homeschooling-the-kiddosbrain! Thanks.

      Reply
      • Wendy Polisi

        June 11, 2020 at 12:50 pm

        I will try to do that in the future. And I feel you about the overworked brain - I have three kids.

        Reply

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    Welcome

    I'm Wendy and I'm here to show you just how delicious a low carb, gluten free and keto diet can be! You are just as likely to find me obsessing over all things cheesy as you are getting excited by a full produce drawer. I'm a mom to three, obsessive planner and roller coasters are my happy place. Let's dig deeper →

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