Want more with lemon? Try these 15 Zesty Lemon Recipes. Go to a restaurant and you’ll find all sorts of flavored aiolis for dipping fries. But the best aioli? Homemade. It’s a great skill for any home cook to learn: and we’ve got two ways to do it: the real way and the cheater way. Here’s what you need to know! Here’s the thing: aioli and mayo are very similar! Mayo is just made with canola oil and no garlic. So, many flavored aioli recipes, purchased jars and versions at restaurants are made using mayonnaise.
Classic aioli: This method uses garlic, olive oil, Dijon mustard, lemon juice and zest, and an egg yolk. You’ll whisk it up by hand. The flavor of this version is unbeatable, and it has a bright yellow color. Shortcut aioli: You can use high-quality mayonnaise to make garlic aioli, along with garlic and lemon juice. It’s quicker and doesn’t use egg yolk!
You’ll use a raw egg yolk. This is the classic way to make this traditional sauce. In terms of the safety of raw eggs: the risk of salmonella is very low. In fact: melons, salad, and peanuts, have more of a threat for salmonella than eggs. Here’s how to safely store and use eggs to minimize risk (via Food & Wine). Gradually whisk in the olive oil to form an emulsion. This is important! You’ll have to very gradually whisk in the oil so that it combines with the other ingredients to form a thick sauce. Make sure to use a medium-sized bowl: this helps the whisk have enough room to form the emulsion. Mince the lemon zest very finely. To add the lemon flavor, you’ll use lemon zest and lemon juice. Make sure the lemon zest is very finely chopped so that the aioli is not chunky.
This lemon aioli recipe is…
Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use the shortcut aioli recipe with vegan mayo.
Use high quality mayonnaise. The better the brand, the better the flavor. You really can taste the difference! Use vegan mayo if desired! This version is easy to make vegan: just find vegan mayonnaise. The color will be light white, not yellow. The ingredients for the shortcut aioli call for yellow mustard to add some color. But it will not be as yellow as the aioli in these photos, which is the classic version. It will be a creamy white, not bright yellow.
Dip for fries: Try it with Baked Fries, Homemade Fries, Pomme Frites, Greek Fries, or Perfect Seasoned Fries. Raw vegetables: Dip raw veggies, like carrots, celery, radishes, broccoli, and so forth. Roasted vegetables: Use it as a dip for Roasted Broccoli, Roasted Mushrooms or Roasted Fennel. Burger sauce: Slather on a bun for this Portobello Burger, Veggie Burger or Chickpea Burger. Shrimp: Use as a dip for Grilled Shrimp or Boiled Shrimp.
Pesto Aioli Full of incredible basil and Parmesan flavor! Basil Aioli You’ll want to use this incredible aioli on everything. Truffle Aioli adds a touch of gourmet! Chipotle Aioli or Sriracha Aioli These spicy aiolis pack a punch! Aioli Recipe Here’s how to make classic aioli! This traditional French sauce is ideal for dipping fries or vegetables, or as a spread for sandwiches or burgers. Garlic Mayo (Mayo Aioli) This quick and easy recipe uses garlic and purchased mayonnaise.
No reviews
1 small garlic clove ⅓ cup high quality mayonnaise 2 teaspoons lemon juice ¼ teaspoon finely chopped lemon zest ½ teaspoon yellow mustard
For the traditional aioli
1 small garlic clove (⅛ teaspoon finely minced) ⅛ teaspoon kosher salt 1 egg yolk 2 teaspoons lemon juice ½ teaspoon Dijon mustard ⅓ cup olive oil OR 3 tablespoons olive oil plus 2 tablespoons neutral oil* ¼ teaspoon very finely chopped lemon zest
