Acidic, lemony, and packed with flavor, this recipe for lemon aioli will make for a really delicious dipping sauce. Make sure to customize the precise amount of sugar and garlic to your tastes, as even a little bit more of either will make a big difference!
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While maybe not completely traditional, this lemon aioli makes mayonnaise look like a bland, useless condiment by comparison.
With the addition of just a few simple ingredients, you can turn regular pallid mayo into something bursting with sweet acidity and garlicky bite.
Don’t forget to season this to your own personal seasoning preference, especially when it comes to salt. Mayo and sauces made from mayo can taste really terrible when underseasoned.
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Lemon zest
• Lemon juice
• White sugar
How To Make Lemon Aioli
• Combine all of the ingredients together in a measuring cup, stirring until it is all mixed together completely
• Add in more garlic to taste as desired, as well as salt
• Refrigerate until needed, and then serve in individual portions
• Store for up to 4 days in the refrigerator
Is This Recipe A True Aioli?
The purists out there might already be typing furiously in the comments on seeing that a recipe for aioli contains mayonnaise. Surely, they insist, this isn’t really an aioli?
Well, in truth, this recipe doesn’t make for a true, European style aioli.
To those not aware, a true aioli is a lot like the Middle Eastern condiment Toom or Taum. Real aioli is an emulsification of garlic and oil, usually olive oil, and no egg whatsoever. In fact, “aioli” literally means garlic and oil.
However, this recipe contains mayonnaise, so what gives?
Well, this recipe makes an aioli in the more modern and North American sense of the word. Namely, any mayo-based or similar to mayonnaise sauce that has been flavored with extra ingredients and additions like garlic or lemon.
So while this recipe isn’t exactly completely authentic, it is authentic in North America. Plus, it makes for a really super delicious sauce!
Do You Have To Use Fresh Lemons & Garlic For This Recipe?
Most recipes that require things like lemon and garlic will tend to insist on using only fresh lemons and freshly chopped garlic. However, not everyone has those things to hand at all times.
If you are one of those people that don’t really keep fresh citrus lying about your house or have heads of garlic hanging from your rafters, do you have to go out and get them for this recipe?
While it is true that using the fresh stuff will always make for a better tasting, richer sauce, in the end, there is nothing stopping you from getting the pre-prepared stuff.
To replace the lemon juice, you can certainly get the bottled stuff instead. The lemon zest can be hard to replicate, though if pressed, you could always add a little bit more lemon juice to make up for the lack of lemon flavor by losing the zest.
For the garlic, using those pre-cut bits of garlic that are usually submerged in oil is fine to use. Just make sure that you don’t use that jar that has been stuck in the back of the fridge for 3 years, as you will definitely be able to notice the age if you aren’t opening up a new jar!
Looking for more delicious Dip recipes? Try these out:
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- Prep Time
- 5 minutes
- Karlynn Johnston
- 1/2 cup mayonnaise
- 1/2 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon minced garlic more to taste if desired
- pinch white sugar
- Combine all ingredients together in a measuring cup, stirring until mixed together completely.
- Add in more garlic to taste if desired, and salt if desired.
- Refrigerate until needed then serve in individual portions.
- Store for up to 4 days in the refrigerator.
- This recipe can be doubled easily if desired. it depends on how much aioli each person needs
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.