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Lemon Garlic Aioli is a bold and bright version of the classic sauce. With a few simple ingredients and an immersion blender, it’s easy to make at home in just 5 minutes. 

Lemon Garlic Aioli served in a small white bowl with a spoon photographed from above.

This quick and easy aioli is ideal as a condiment for fish and seafood dishes (like Crab Cakes!) and makes a wonderful sandwich spread or dip for raw or cooked vegetables. The key to making it perfectly creamy, authentically flavored and never bitter is to use two different oils. You’ll start with a neutral vegetable oil (like avocado oil) to begin the emulsion with the blender, then whisk in extra virgin olive oil at the end.

Lemon Garlic Aioli Ingredients

Lemon Garlic Aioli Ingredients on a white marble board.
  • Eggs: large or extra large yolks
  • Garlic: fresh garlic cloves
  • Lemon: fresh lemon juice and zest
  • Avocado Oil: Ideal for this recipe because it won’t become bitter with the speed of the immersion blender blade. You can also use grapeseed oil.
  • Olive Oil: extra-virgin olive oil
  • Kosher Salt

FAQ

What is real aioli made of?

Aioli is a sauce that’s made by blending fresh garlic with olive oil into a creamy emulsion. Many versions include salt, egg and, as in this recipe, lemon juice.

How long can you keep Lemon Garlic Aioli?

Store refrigerated in an airtight container for up to 4 days.

How to Fix Broken Aioli

If your aioli breaks, i.e., doesn’t thicken properly, don’t throw it out! It’s a simple fix: add an egg yolk to a fresh bowl, whisk it, and then slowly whisk in the broken mixture. Keep doing this until you have smooth, creamy aoli.

More Great Aioli Recipes

How to Make Lemon Garlic Aioli

Add egg yolks, garlic, and avocado oil to a container that is just large enough to allow the head of your blender to reach the bottom and allow oil to settle. Place the head of an immersion blender on the bottom of the container and turn it on to its highest speed. When you see aioli beginning to form, slowly lift the blender head and move it up and down and side to side until all of the oil is incorporated.

Hand whisk in olive oil in a slow, steady stream, until emulsified. Whisk in salt and lemon juice and zest. Season with salt to taste. Serve or refrigerate for up to 4 days.

Recipe Video

Lemon Garlic Aioli

5 from 3 votes
Prep: 5 minutes
Total: 5 minutes
Course: Condiment
Cuisine: French
Calories: 129
Servings: 16 tablespoons
Adding lemon zest along with juice makes this creamy, garlicky aioli even more delicious. Make it in just 5 minutes with an immersion blender!

Ingredients  

  • 2 egg yolks
  • 4 medium cloves garlic peeled and minced
  • 1/2 cup avocado oil
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/2 medium lemon juice and zest

Instructions 

  • Add egg yolks, garlic, and avocado oil to a 2-cup glass measuring cup (or other container that is just large enough to allow the head of your blender to reach the bottom); allow oil to settle. Place the head of an immersion blender on the bottom of the pitcher; turn it on to its highest speed. When you see aioli beginning to form, slowly lift the blender head from the bottom and move it up and down and side to side until all of the oil is incorporated. (recipe note #1)
  • For easier whisking, transfer to medium bowl and add olive oil in a slow, steady stream, whisking constantly until emulsified. Whisk in salt and lemon juice and zest. (recipe note #2) Taste for seasoning and add salt as desired; serve or refrigerate. Store refrigerated in a sealed container for up to 4 days.

Notes

  1. If for some reason your aioli breaks (i.e., doesn’t immediately turn thick), don’t throw it away! It’s an easy fix. Add an egg yolk to a fresh bowl, whisk it and then, very slowly, whisk in the broken mixture until it starts to emulsify. Continue to drizzle and whisk until you have a bowl of smooth, creamy aioli.
  2. You may want to transfer the aioli to a separate bowl before whisking in the olive oil, salt and lemon juice and zest.

Nutrition

Calories: 129kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 24mg | Sodium: 74mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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14 Comments

  1. Valentina says:

    I served steamed asparagus last night and this would’ve complemented them perfectly. Next time. How delicious! 🙂 ~Valentina

    1. Marissa Stevens says:

      Thank you, Valentina! That would be a perfect pairing.

  2. Chef Mimi says:

    I just printed this. I love using an immersion blender, and this is a wonderful recipe!

    1. Marissa Stevens says:

      I love to hear that, Mimi! Thank you.