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.
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.
- 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.
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.
Garlic Lemon Aioli
- 2 large egg yolks
- 1 teaspoon Dijon mustard
- 3/4 cup avocado oil or light olive oil
- 2 tablespoons lemon juice
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1- 2 tablespoons fermented pickle juice like Bubbies (optional, see notes)
- 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.