Print

The Best Homemade Lemon Garlic Aioli Recipe

A dollop of creamy lemon garlic aioli recipe, piped into a swirl and topped with black pepper.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, flavorful lemon garlic aioli from scratch. This easy dipping sauce tastes like home and pairs well with many dishes.

Ingredients

Scale
  • 1 large egg yolk, room temperature
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced very fine
  • 1 teaspoon fresh lemon juice, plus more to taste
  • 1/2 cup neutral oil (like canola or grapeseed)
  • 1/4 cup extra virgin olive oil
  • Pinch of salt
  • Freshly ground black pepper to taste

Instructions

  1. Place the egg yolk, Dijon mustard, minced garlic, and 1 teaspoon of lemon juice into a medium bowl. Whisk these ingredients together until they are well combined and slightly pale.
  2. Begin adding the oil very slowly. Start by adding the neutral oil drop by drop while whisking constantly and vigorously. This slow addition is key to creating a stable emulsion.
  3. Once the mixture starts to thicken (after about 1/4 cup of oil is added), you can increase the oil stream to a very thin, steady drizzle, still whisking without stopping. Alternate between the neutral oil and the olive oil.
  4. Continue adding the remaining oil until all the oil is incorporated and the sauce is thick and creamy, resembling mayonnaise.
  5. Stir in salt and pepper. Taste the aioli and add more lemon juice if you want more brightness.
  6. If the aioli is too thick, whisk in a few drops of warm water until you reach your desired consistency.

Notes

  • To make a quick aioli using store-bought mayonnaise, combine 1 cup of good quality mayonnaise with 1 clove of minced garlic, 1 tablespoon of lemon juice, and salt and pepper to taste. Stir well.
  • If your aioli breaks (separates), place one teaspoon of warm water in a clean bowl. Whisk the broken mixture into the water, one teaspoon at a time, until it re-emulsifies.
  • For a smoother texture, you can process the garlic and lemon juice in a food processor before adding the egg yolk and oils.

Nutrition

Find it online: https://cookingbycarla.com/lemon-garlic-aioli-recipe/