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Lemon Aioli

A bright, garlicky, and silky smooth lemon aioli that comes together in just five minutes using simple pantry staples. Perfect as a dipping sauce, spread, or condiment for a wide variety of dishes.
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Prep Time 5 minutes
Servings: 4
Calories: 90
Ingredients Method Notes

Ingredients
  

  • ½ cup mayonnaise (full-fat for the best creamy texture)
  • 2 cloves fresh garlic, minced or pressed
  • 2 tablespoons fresh lemon juice (about 1 medium lemon)
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon extra virgin olive oil (optional, for a richer finish)

Method
 

Gather and Prep Your Ingredients
  1. Zest your lemon first, then slice and juice it. Mince your garlic as finely as possible, or press it through a garlic press, so the flavor distributes evenly through the sauce without any harsh bites.
Combine the Base
  1. Add the mayonnaise, minced garlic, Dijon mustard, salt, and pepper to a small mixing bowl. Stir these together before adding the lemon. The mixture should look pale, thick, and uniform at this stage.
Add the Lemon
  1. Pour in the fresh lemon juice and add the lemon zest. Stir everything together until fully combined. Taste and adjust — add more zest for extra brightness or a small pinch of extra salt for more depth.
Finish with Olive Oil (Optional)
  1. For a silkier, more restaurant-style aioli, drizzle in the olive oil while stirring continuously. The sauce will take on a glossy sheen and a more luxurious mouthfeel.
Rest and Serve
  1. Cover the bowl and let the aioli rest in the refrigerator for at least 15 minutes before serving. This allows the garlic and lemon flavors to fully bloom into the sauce. Serve alongside fries, chicken tenders, burgers, roasted vegetables, or as a party dip.

Notes

For best flavor, let the aioli rest in the refrigerator for at least 15 minutes before serving to allow the garlic and lemon to meld. Make a double batch on Sunday for easy weeknight use. Store in an airtight jar in the refrigerator for up to five days. Stir before each use as slight separation is normal. Not suitable for freezing as the mayonnaise base will break and become grainy once thawed. Always use a clean spoon to avoid contamination. Avoid using low-fat mayo as it can make the sauce watery and bitter. Start with two garlic cloves and taste before adding more.