This lemon garlic aioli sauce recipe is so delicious and takes just minutes to make! (The fresh-squeezed lemon takes it to the next level.) 😉
This is one of my top go-to sauces for sides and main dishes, and it's the one that goes with nearly ALL the veggies, fish, chicken, burgers and more.
The best thing about it is the time involved. It takes literally only five minutes to make and then just a half hour or so of time in the fridge to let the flavors meld.
Besides the three ingredients shown below, all you'll need to make this easy aioli recipe is a little salt and pepper.
- mayonnaise (I like Sir Kensington's Avocado Oil Mayonnaise)
- sea salt
- freshly ground black pepper
See recipe card below for exact quantities.
What is aioli?
Great question. Traditional aioli originated in the Mediterranean and normally consists of olive oil, egg, garlic and salt--much like the way mayonnaise is made, but in slightly different proportions so that it's more of a sauce-like condiment. Because of the similarity in flavors, it's common these days to simply infuse a good mayonnaise base with some fresh lemon and garlic, as I have done in this recipe. This method is super fast, and still incredibly delicious!
Ready to learn how to make aioli? It's so easy you won't believe it!
First, place all of the ingredients in a small mixing bowl and whisk together to incorporate everything well.
Then, let your aioli stand in the fridge for at least 30 minutes to let the garlic flavor infuse the aioli sauce. (Don't skip this step!)
And lastly, simply drizzle over your favorite main dish or side dish, and enjoy!
This recipe is gluten free and vegetarian as written. Feel free to make the following additional substitutions:
- Vegan - use plant-based mayonnaise
- Lemon - if you don't have a fresh lemon, you could substitute jarred lemon juice or dried lemon peel
- Garlic - use some garlic powder instead if you don't have any fresh garlic on hand
Here are a few aioli variations you can try:
- Chipotle aioli - add a pinch of chipotle powder, or more than a pinch if you like spicy aioli
- Sriracha aioli - use up to a tablespoon or so of sriracha sauce instead of minced garlic, and substitute fresh lime juice for lemon
- Pesto aioli - add a tablespoon or more of pesto
- Lemon aioli - double the amount of lemon for extra lemony aioli
- Kid friendly - use less fresh garlic to keep things on the milder side; you could also use garlic powder instead of fresh garlic for less punch
Here is the equipment you'll need to make this garlic aioli:
- cutting board and chef's knife (to mince the garlic)
- small mixing bowl
Leftover aioli will stay fresh in an airtight container in the fridge for up to 2 days. It does not stand up well to freezing since the mayonnaise will separate once thawed.
🎉 Top tip
I know it's tempting to go ahead and serve your aioli right away, but you won't want to skip the step of letting it sit in the fridge for 30 minutes. That way, the flavors can meld and your sauce will be complete. Just plan accordingly, and you'll have an amazing sauce ready and waiting for you to enjoy. 🙂
Lemon Garlic Aioli
- ½ cup mayonnaise (I like Sir Kensington's Avocado Oil Mayonnaise)
- ½ lemon juiced (about 1 tablespoon)
- 1 clove garlic minced
- sea salt to taste
- freshly ground black pepper to taste
- Mix: Place all of the ingredients in a small mixing bowl and whisk together to incorporate well.
- Meld: Let stand in the fridge for at least 30 minutes to let the garlic flavor infuse the aioli sauce.
- Enjoy: Drizzle over your favorite main dish or side dish, and enjoy! Leftover aioli will stay fresh in an airtight container in the fridge for up to 2 days.