Make this delish Lemon Garlic Aioli to serve with favorite sandwiches and dippers!
Ever wonder what that creamy, lemony, garlicky sauce that comes with burgers, fries, wraps, and sandwiches that the restaurant serves? It’s called ‘aioli’ and this ‘cheater aioli’ recipe is so easy to make at home, you’ll want to add it to everything! It’s delish to dip fries or baked potato wedges into, or to serve alongside roasted vegetables like broccoli or cauliflower, asparagus or even sweet potato. So many options for this lemony dip!
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What is Aioli?
Aioli (Ay-Oh-Lee) is an emulsified sauce made with eggs, oil, lemon juice, and an assortment of seasonings. It’s very similar to mayonnaise, but with garlic and lots of fresh, tangy lemon juice. A good quality mayonnaise is the ‘cheater’ part. Simply add ingredients and go!
Lemon garlic aioli is used as a dip, spread, or dressing for everything from veggies to fish! It is amazing as a dip with crab cakes, or with Smoked Salmon, as a glaze for Roasted Chicken and Vegetables, or toss all the ingredients into this Sheet Pan Shrimp Dinner dinner before baking.
Some of our fave things to dip in aioli are artichoke leaves, Oven Baked Fries, or make a swanky snack or side dish using Sauteed Beet Greens, Air Fryer Green Beans, or Oven Roasted Asparagus. It also adds extra flavor to Smoked Deviled Eggs.
Easy 5 Minute Aioli
- One step and it’s ready to serve! No need to chill!
- We love this ‘cheater’ aioli recipe because there’s nothing to do but simply whisk the ingredients together! Instead of blending eggs and oil, we used mayonnaise to get the same rich and creamy texture without the work!
- Make the basic recipe, and mix in various herbs and seasonings depending on how you want to use it!
Ingredients and Variations
MAYONNAISE: Use any kind of good quality mayonnaise. Even light or low-fat mayonnaise will work.
LEMON JUICE: This recipe tastes best using fresh lemon juice and zest! PRO TIP: Microwave the lemon for about 20 seconds which will make it extra soft and easy to squeeze out all the juice!
SEASONINGS: Some people like a dash of Dijon mustard in their aioli to make it more savory and a sprinkle of parsley for color. Feel free to experiment with Italian seasoning, fajita seasoning, or taco seasoning.
How to Make Lemon Garlic Aioli
It’s super easy to make cheater aioli in just one step!
- Place all ingredients in a bowl and mix together.
PRO TIP: Zest the lemon before juicing it. This is much faster and less messy.
PRO TIP: Make a compound butter by blending aioli with softened butter. Freeze in ice cube trays and pop one or two out to add flavor to a veggie stir fry, pasta, or mashed potatoes!
How to Store Lemon Garlic Aioli
Keep lemon garlic aioli in a covered container like a mason jar in the refrigerator. Because it contains fresh garlic, aioli could develop botulism over time, therefore it should be consumed within 1-2 days. If you make aioli with roasted garlic or store bought prepared garlic mince or paste, the aioli will keep for about 4-5 days.
Other Tasty Dips To Try!
- Everything Bagel Dip – so good on literally everything!
- Easy Greek Yogurt Dip – delicious on meat or veggies.
- Dillionaire Veggie Dip – works as a sandwich spread.
- Homemade Queso Dip – perfect party dip.
- White Bean Hummus – just 5 minute prep!
Lemon Garlic Aioli
- 1 cup mayonnaise
- 2-3 cloves garlic very finely minced or mashed, or roasted garlic
- 1 ½-2 Tablespoons lemon juice * (juice of 1 lemon), fresh preferred
- 1 Tablespoon lemon zest or zest of 1 lemon*
- ¾ teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon Dijon mustard optional
- Add all ingredients to a medium bowl.
- Mix until well combined.
- Serve with artichokes, on burgers, and with oven baked fries!
- If you prefer less lemon, reduce juice to 1 ½ Tablespoons, and only 1 Tablespoon of lemon zest.
- Refrigerate aioli in a covered container. Since aioli contains fresh garlic, there is a risk of botulism developing over time, so consume within 2 days. If the aioli is made with roasted garlic or prepared store bought garlic paste or mince, it will keep for about 4-5 days.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.