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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


  • 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)


  • 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.


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.


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