If you’re looking for a dip that can double as a sandwich spread and gives pretty much anything a pop of flavor, this Lemon Aioli recipe has you covered.
Traditionally, aioli is a sauce made in the Provence area of France and in Catalonia. In the local languages, the ai refers to the garlic and the oli to the oil—the two main ingredients in this delicious sauce. However, many of us in the States have figured out that you can make a quick aioli using mayonnaise as a base, because it already contains oil, and it’s already emulsified to perfection. It’s a perfect shortcut!
Aioli (even the mayo-based shortcut variety) can brighten up many foods. Here in the U.S., it’s typically used as a spread on burgers or as a dip for fries. Personally, I love this stuff, and if I make a big batch of it at the beginning of the week, it’s going on everything. You can make it any flavor you like, and the longer it sits, the better it gets.
This lemon aioli recipe is one of my favorite easy flavors. It’s simple, but it tastes like you’ve been to chef school. When you want that little something more—more flavor, more garlic, more lemon—this recipe is the answer, and it only takes a few minutes to whip up. Made with fresh lemon juice, zest, and minced garlic, this aioli will wow anyone who’s grazing on the basket of fries you serve it with!
Is This Lemon Aioli Healthy?
This recipe is mostly made of mayonnaise, and mayonnaise by itself isn’t something I’d call a healthy food. Most store-bought mayonnaise contains a lot of saturated fat (though some of the fats are the healthy mono- and polyunsaturated kind). It’s typically high in calories, too, but on the upside, it contains a substantial amount of vitamin K, which is sometimes difficult to get enough of in our diets. That said, lemon juice and garlic are quite healthy. Garlic has anti-inflammatory properties. Lemon juice provides plenty of vitamin C, which is an antioxidant. Aioli should definitely be consumed in moderation.
Overall, this recipe as written is vegetarian-friendly, gluten-free (as long as the mayo is, too!), and low in carbs. Store-bought mayonnaise varies quite a bit in quality and ingredients, so reading the label will give you an idea of the nutritional value. Or, if you’re feeling adventurous, make your own Homemade Mayonnaise.
The Many Flavors Of Aioli
At its most traditional, aioli is mostly just garlic and oil, with a small bit of lemon squeezed in. Lemon is a common flavoring for aioli, but if that’s not very exciting to you, don’t stop there. There are so many options for different flavorings here, and it’s only limited by your creativity—and perhaps by what you’re serving alongside the aioli. Here are a few suggestions to get you started!
- Spice it up: If you like a spicier dip, use a bit of chopped chipotle peppers (canned in adobo sauce), chili powder, paprika, crushed red pepper, ground cayenne pepper, black pepper, or white pepper in your aioli. I also like to add a few dashes of my favorite hot sauce.
- Go herbal: Dried herbs to consider adding to your aioli include oregano, tarragon, thyme, sage, and basil. Any of these herbs fresh will also work, and most pair well with lemon either way.
How Do I Store Leftovers?
Lemon aioli can be stored in an airtight container in the refrigerator for up to 2 weeks. It’s a strong garlicky concoction, so a glass jar or dish with a tight-sealing lid will keep the flavor in.
Freezing it may ruin the creamy texture of the mayonnaise, so I don’t recommend it.
Serving Suggestions
Lemon aioli is going to be a condiment you can’t live without. Try it with Baked Hamburgers, Roasted Red Potatoes, or Fried Catfish. Of course, fries will always be the go-to for sauces like this, so don’t miss the opportunity to try this aioli with Homemade French Fries, Shoestring Fries, or my favorite Air-Fryer Sweet Potato Fries. Speaking of fries—these Greek Fries were absolutely made to dip in lemon aioli.
Don’t forget to use some as a topping for veggies, too! Your Crispy Asparagus will thank you for adding a dollop to the plate. I also love it with Air-Fryer Broccoli and Roasted Brussels Sprouts And Carrots.
Recipe
Ingredients
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic minced
- Salt to taste
Instructions
- In a medium bowl, whisk together mayonnaise, lemon juice, lemon zest, and minced garlic until well combined.
- Season the aioli with salt to taste, and whisk again to incorporate.
- Cover and refrigerate the aioli for at least 30 minutes to allow the flavors to meld before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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