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 olive oil

Parsley for garnish (optional)

Cheater Aioli:

2–3 cloves garlic, smashed and minced

3/4 teaspoon kosher salt

1 teaspoon lemon zest

1–2 tablespoons lemon juice

1 cup high-quality mayonnaise

1/2–1 teaspoon Dijon mustard (optional)

Pepper to taste

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Classic Homemade Aioli: Smash and mince garlic, then mash with salt into a paste.
Add garlic paste, lemon zest, lemon juice, and Dijon to a blender or jar; let sit 15 minutes.
For milder garlic, strain out some garlic while keeping the lemon juice.
Add egg and egg yolk.
With blender running, slowly drizzle in oils until emulsified (or add all oil at once if using immersion blender and blend upward).
Season to taste with salt, pepper, lemon, or Dijon; garnish with parsley if desired.
Cheater Aioli: Smash and mince garlic, mash with salt into a paste, and place in a bowl.
Add lemon zest and lemon juice; let sit 15 minutes, straining garlic if you want a milder flavor.
Stir in mayonnaise, Dijon, and pepper.
Adjust lemon juice to taste and consistency.

Add smoked paprika for smokiness.

Swap lemon for lime for a citrus twist.

Mix in herbs such as basil, dill, or chives.

Add cayenne or jalapeño for heat.

Use roasted garlic instead of raw for a milder, sweeter flavor.