Food & Cooking Recipes Quick & Easy Recipes Lemon Aioli 4.1 (138) Creamy and tangy, our shortcut recipe comes together in no time. Close Prep Time: 10 mins Total Time: 10 mins Servings: 10 Yield: 2/3 cup Jump to recipe Our Lemon Aioli recipe leans on a shortcut ingredient to bring this bright and tangy condiment together in no time: mayonnaise. Whereas traditional aioli recipes call for oil to be slowly incorporated into minced garlic until emulsified, beginning with a base of mayo eliminates all that whisking (and the risk of the emulsion breaking). Instead, all that's required is to combine it with lemon zest and juice, Dijon mustard, and minced garlic, then give it all a quick stir. The result is a creamy, garlicky sauce with plenty of lemon flavor that makes a perfect dip or spread for all manner of foods. What Is Aioli? Plus, How to Make This Garlicky Sauce at Home What is Aioli? Aioli is a creamy, emulsified sauce with a pronounced garlic flavor. Traditionally, making aioli involves slowly incorporating oil into minced garlic until a smooth, creamy sauce forms. Often, egg yolks are added to stabilize the emulsion and lemon juice is incorporated for brightness. To bring our Lemon Aioli together quickly without the need for whisking and emulsifying, we incorporate 1/2 cup of mayonnaise in place of the oil, which acts as a creamy, neutral base to which the garlic, lemon, and mustard are added. How Is Aioli Different From Mayonnaise? While similar in texture, aioli and mayonnaise have a few significant differences. Mayonnaise does not include garlic but does always contain egg yolks. Aioli, on the other hand, always includes garlic and can be made with or without egg yolks. Both sauces can include lemon juice and/or mustard for a touch of acidity. Always zest lemons before juicing, and not the other way around. You'll be able to capture more zest from the lemon if it's whole and firm, and it'll be safer and easier to handle, too. Directions In a small bowl, place mayonnaise, finely grated lemon zest, 1 to 2 tablespoons fresh lemon juice, Dijon mustard, and minced garlic. Season with coarse salt and ground pepper. Stir to combine. Storage Lemon Aioli can be refrigerated in an airtight container for up to 3 days. Uses for Lemon Aioli There are countless ways to use Lemon Aioli, including: Serving alongside fried seafood such as oysters, shrimp, scallops, or clams Using as a dip for raw or blanched vegetables (try it with asparagus, green beans, radishes, fennel, and radicchio) Spreading onto fish or chicken sandwiches Swiped underneath fish or crab cakes Serving with steamed and chilled seafood like crab legs or claws, shrimp, or lobster Using as a dipping sauce for steamed artichokes Serving alongside french fries or steamed baby potatoes Other Mayonnaise-Based Sauces to Try: Garlic-Vinegar Mayonnaise Homemade Tartar Sauce Tonnato Mayonnaise Blue Cheese Dressing Sriracha-Honey Mayonnaise Caesar Mayonnaise Creamy Mustard Sauce for Asparagus Herb Mayonnaise Chipotle Mayonnaise Cilantro-Lime Mayonnaise Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.