Why You’ll Love This Recipe

I enjoy this aioli because it’s incredibly fresh and flavorful, and I can tailor the garlic and lemon intensity exactly how I like it. I love that the classic version feels luxurious and homemade, while the cheater version gives me all the flavor with almost no effort. It’s one of those condiments that instantly makes simple foods taste special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Classic Homemade Aioli
4 cloves garlic
1 teaspoon kosher salt
1 teaspoon lemon zest
2 tablespoons + 2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard, optional
1 large egg
1 egg yolk
1/2 cup olive oil
1/2 cup vegetable oil, or light-tasting olive oil
parsley, to garnish, optional
French fries from Carl’s Jr. Just kidding

Cheater Aioli
2–3 cloves garlic, smashed and minced finely
3/4 teaspoon kosher salt
1 teaspoon lemon zest
1–2 tablespoons lemon juice
1 cup high-quality mayonnaise
1/2 or 1 teaspoon Dijon mustard, optional
pepper to taste

Directions

Classic Homemade Aioli

1. I smash the garlic cloves with the flat side of a chef’s knife, remove the peels, and mince the garlic finely.

2. I top the garlic with kosher salt and use the side of the knife to mash it into a paste.

3. I add the garlic and salt to a blender or jar (if using an immersion blender).

4. I add lemon zest, lemon juice, and Dijon mustard, then let the mixture sit for 15 minutes so the flavors mellow and blend.

5. If I want less intense garlic flavor, I strain out some of the garlic while keeping the lemon juice.

6. I add the egg and egg yolk to the mixture.

7. With the blender running, I slowly drizzle in the olive oil and vegetable oil until the mixture emulsifies into a smooth aioli. (If I’m using an immersion blender, I add all the oil at once, place the blender at the bottom, and slowly pull upward as it blends.)

8. I taste and adjust with salt, pepper, lemon, or Dijon as needed.

9. I garnish with parsley if I want and serve.

Cheater Aioli

1. I smash and mince the garlic, then mash it with the kosher salt into a paste.

2. I place the garlic in a medium bowl and add lemon zest and lemon juice, letting it sit for 15 minutes.

3. If I want a milder garlic flavor, I strain out some of the garlic while retaining the lemon juice.

4. I stir in mayonnaise, Dijon mustard, and pepper.

5. I taste and adjust the lemon juice to reach the consistency and flavor I want.

Servings and Timing

This recipe makes 8 servings (about 1 cup aioli).
Prep time: 15 minutes
Total time: 15 minutes

Variations

I sometimes add smoked paprika for a smoky twist or swap lemon for lime when I want a different citrus note. I also enjoy mixing in chopped herbs like basil, dill, or chives. For a spicier version, I stir in a pinch of cayenne or a bit of minced jalapeño. A roasted garlic version is easy too—I simply replace the raw garlic with soft roasted cloves for a sweeter, milder flavor.

Storage/Reheating

I store the aioli in an airtight container in the refrigerator for up to 4 days. Since it’s an emulsified sauce, I never reheat it, but I do give it a quick stir before serving in case it has settled slightly. The cheater version sometimes lasts a bit longer because it’s mayonnaise-based, but I still like using it within 4 to 5 days for the freshest flavor.

FAQs

Can I use only olive oil in the classic aioli?

I can, but I prefer using half olive oil and half neutral oil so the flavor isn’t overpowering.

Is it safe to eat raw eggs in aioli?

I use fresh, high-quality eggs; pasteurized eggs are a great option if I’m concerned.

Can I make the aioli thicker?

Yes, I slowly blend in a little more oil until it reaches the thickness I want.

Can I make it thinner?

I whisk in a splash of lemon juice or water.

Can I use pre-minced garlic?

I prefer fresh garlic because it gives stronger, cleaner flavor.

How do I fix broken aioli?

I whisk a fresh egg yolk in a clean bowl and slowly add the broken mixture to re-emulsify.

Can I make this without Dijon mustard?

Yes, I skip it or add a pinch more salt for balance.

Can I use a food processor?

Yes, it works similarly to a blender.

Can I add herbs?

Absolutely—parsley, dill, basil, or chives work well.

Can I freeze aioli?

I don’t, because the texture breaks after thawing.

Conclusion

I love how this garlic lemon aioli transforms simple dishes with its creamy texture and punchy flavor. Whether I make the classic emulsified version or the quick cheater version, it always adds something fresh, tangy, and irresistible to my meals.