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    Recipes » Condiments and Spices » French Condiments and Spices

    Lemon Garlic Aioli

    Published: Feb 28, 2022 · Modified: Feb 28, 2022 by Marissa Stevens · 14 Comments

    Gluten FreeLow CarbPaleoVegetarianMediterraneanWhole30

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    Lemon Garlic Aioli served in a small white bowl with a spoon

    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.

    Jump to:
    • Lemon Garlic Aioli Ingredients
    • FAQ
    • How to Fix Broken Aioli
    • More Great Aioli Recipes
    • How to Make Lemon Garlic Aioli
    • Recipe Video
    • Lemon Garlic Aioli
    • 💬 Comments

    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

    • Garlic Aioli
    • Pesto Aioli
    • Sriracha Aioli

    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

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

    Lemon Garlic Aioli

    Marissa Stevens
    Adding lemon zest along with juice makes this creamy, garlicky aioli even more delicious. Make it in just 5 minutes with an immersion blender!
    5 from 3 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 5 mins
    Total Time 5 mins
    Course Condiment
    Cuisine French
    Servings 16 tablespoons
    Calories 129 kcal

    Equipment

    • Immersion Blender

    Ingredients
      

    • 2 egg yolks
    • 4 medium cloves garlic peeled and minced
    • ½ cup avocado oil
    • ½ cup extra-virgin olive oil
    • ½ teaspoon kosher salt plus more to taste
    • ½ 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: 129kcalCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 24mgSodium: 74mgPotassium: 10mgFiber: 1gSugar: 1gVitamin A: 33IUVitamin C: 2mgCalcium: 5mgIron: 1mg
    Keyword creamy, from scratch, gluten free, immersion blender, keto, low carb, paleo
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
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      Recipe Rating




    1. Valentina says

      March 09, 2022 at 12:59 pm

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

      Reply
      • Marissa Stevens says

        March 09, 2022 at 4:18 pm

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

        Reply
    2. Chef Mimi says

      March 05, 2022 at 2:32 pm

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

      Reply
      • Marissa Stevens says

        March 07, 2022 at 11:24 am

        I love to hear that, Mimi! Thank you.

        Reply
    3. MaryAnn | The Beach House Kitchen says

      March 03, 2022 at 5:19 pm

      5 stars
      Simple and delicious Marissa. And so much flavor. Perfect for seafood!

      Reply
      • Marissa Stevens says

        March 07, 2022 at 11:24 am

        Thank you, Mary Ann. It really is!

        Reply
    4. Liz says

      March 02, 2022 at 5:41 pm

      Mmmmmm.....it's time to steam some artichokes!!! And now I know what I'll serve with them!!! A delicious spring (or almost spring!) indulgence!!!

      Reply
      • Marissa Stevens says

        March 07, 2022 at 11:25 am

        Perfect pairing, Liz!

        Reply
    5. Cheyanne @ No Spoon Necessary says

      March 02, 2022 at 4:02 pm

      5 stars
      Aioli is a totally underrated condiment if you ask me!! Nothing compares to that rich and luscious creamy texture! Yours obviously looks absolutely perfect!! I love the simple, yet delicious flavors! A must next time I make seafood!!

      Reply
      • Marissa Stevens says

        March 07, 2022 at 11:25 am

        Thank you, Cheyanne. I totally agree about it being underrated - so good!

        Reply
    6. David @ Spiced says

      March 01, 2022 at 5:29 am

      5 stars
      I remember the first time I made aioli at home - I was shocked at how easy it was! Aioli is one of those recipes that adds an instant level of elegance and appeal to other recipes...and it's so easy! This lemon garlic version does indeed sound excellent for seafood. Great recipe, my friend!

      Reply
      • Marissa Stevens says

        March 07, 2022 at 11:27 am

        Thanks so much, David. And you've described aioli perfectly.

        Reply
    7. angiesrecipes says

      February 28, 2022 at 11:05 am

      Pass the spoon over, please 🙂 I would enjoy it spoonful with this aioli! Yes, it looks that good, Marissa. Isn't an immersion blender amazing?!

      Reply
      • Marissa Stevens says

        February 28, 2022 at 4:15 pm

        haha...sure! It definitely is, Angie!

        Reply

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