This lemon garlic aioli has been my go-to recipe for years! Homemade mayonnaise (or aioli) is truly SO much better than what you can buy premade. This recipe finds a balance between punchy garlic, rich oil, and bright citrus. This garlic aioli, served with a bowl of extra-crispy French fries, is truly one of my favorite side dishes!
Emulsifying the mixture (when the oil and egg smoothly combine) can be a struggle with some recipes. After a lot of trial and error, I came across the blender method, and I have never looked back! The blender method has consistently proven to be reliable and appears to be more effective than other options. It's so easy to make but always feels like a special treat (especially when shared with family and friends).
I frequently use this lemon garlic aioli on sandwiches or as a dip for French fries. I love to whip up a batch for steak frites night (I'll have to get that recipe on the site sometime soon). I don't always include the lemon zest; sometimes I opt for a simple garlic aioli instead (but the lemon juice is essential). You can also play around with other flavors using this recipe as a base, and I may post some other iterations in the future!
How to Make Lemon Garlic Aioli:
Please see the recipe card at the bottom of the page for the full recipe.
- To a blender, add one whole egg and one egg yolk. Use room-temperature eggs for the best results.
- Add the garlic, lemon zest (if using), salt, and ~½ teaspoon of the oil into the blender with the eggs.
- Begin blending on low speed and slowly stream in more oil while blending until you've added about three-quarters of the oil. Then, add the lemon juice.
- Pause blending and scrape down the sides of the bowl. Evaluate the texture of the aioli. If the aioli is too thin, turn the blender back on and continue adding more oil (oil makes the aioli thicker). If the aioli gets too thick, you can add some extra lemon juice to thin it out. The final texture is up to personal preference!
- Taste your finished aioli, and mix in more garlic or lemon zest if desired to suit your taste. Store finished aioli in an airtight container in the fridge and use within a few days of preparing.
Key Tips - Lemon Garlic Aioli
The flavor of the oil will come through.
- The main ingredient in aioli (or homemade mayo) is oil. If you use an oil that has a distinct aroma or flavor, that will come through in the final product.
- I love olive oil, but I avoid it in this recipe for that reason. I prefer to use sunflower seed oil or avocado oil.
Avoid pith as you zest the lemons.
- When zesting, aim to remove the yellow portion of the peel only. The white pith beneath the yellow skin of the lemon is very bitter and will affect the taste if you include it.
Use room-temperature eggs.
- Room temperature eggs will whip and emulsify better than cold eggs. The recipe should still work if you use cold eggs, but if you have the time, let them come to room temperature before using for the best results.
Check out my guide on freezing fresh garlic to save some time in the kitchen.
- If you're looking for the convenience of pre-minced garlic, but the flavor of fresh garlic, freezing your own minced garlic is a great option! You'll be surprised to find that the flavor of frozen garlic is nearly as good as fresh, without the sticky prep and clean-up. Read more about it here: How to Freeze Garlic.
Dietary Restrictions - Lemon Garlic Aioli
This dish is naturally Dairy-Free.
This dish is naturally Gluten-Free.
This dish is naturally Vegetarian.
A Note On Serving Sizes
Serving sizes are a very personal thing, making it very difficult for me to select a serving size that suits everyone. The serving size for this recipe is 2 tablespoon of prepared aioli.
Lemon Garlic Aioli (From Scratch)
Ingredients
- ~1 cup neutral oil I use sunflower seed oil or avocado oil
- 2 large eggs room temperature
- ½ to 1 tablespoon freshly minced garlic adjust to personal preference
- ½ teaspoon table salt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest optional
Instructions
- To a blender, add one whole egg and one egg yolk. Use room-temperature eggs for the best results.
- Add the garlic, lemon zest (if using), salt, and ~½ teaspoon of the oil into the blender with the eggs.
- Begin blending on low speed and slowly stream in more oil while blending until you've added about three-quarters of the oil. Then, add the lemon juice.
- Pause blending and scrape down the sides of the bowl. Evaluate the texture of the aioli. If the aioli is too thin, turn the blender back on and continue adding more oil (oil makes the aioli thicker). If the aioli gets too thick, you can add some extra lemon juice to thin it out. The final texture is up to personal preference!
- Taste your finished aioli, and mix in more garlic or lemon zest if desired to suit your taste. Store finished aioli in an airtight container in the fridge and use within a few days of preparing.
Nutrition
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Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram, email me ([email protected]), or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
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