Herb Lemon Aioli

Herb Lemon Aioli is an all-purpose sauce that can be used as a creamy addition to any meal. Aioli brings out the natural flavors in pretty much everything you add it to.

close up of white creamy sauce in a serving dish


You’ll be adding this aioli sauce to sandwiches, dipping your fries and even slather your burgers with it. Here it is pictured with juicy fried green tomatoes.

 Herb Lemon Aioli is a delicious condiment perfect for sandwiches, as a dipping sauce and even as a marinade!

What is Aioli?

What is aioli Aioli translates to “garlic and oil” and is usually emulsified with egg. I know it sounds fancy to say but it’s just garlic, egg, and olive oil. Which is… garlic MAYONNAISE!

What a shocker!? Were you expecting something a bit more gourmet, cause I have to say I was the first time I heard the word. Aioli recipes seem to be a newer food trend, but one I hope sticks around as they add a little somethin’ somethin’ to so many dishes.

aioli sauce dripping off a stack of tomato slices

Back in the day people would make aioli using a mortar and a pestle, but seriously who has time for that in this day and age. How about put everything in the food processor and pulse until smooth? Sounds pretty good to me! 

Present Day Aioli

Since mayonnaise is made up of oil, egg yolks, and either lemon juice or vinegar, it works perfectly with making this Herb Lemon Aioli. Garlic, mayonnaise, lemon juice, fresh dill, parsley, chives, and lemon zest all blended in a food processor creates this exquisite masterpiece. 

PRO TIP: A mini food processor makes sauce come together in a flash, but if you don’t have one, finely mince your herbs and just whisk it all together. 

You can make a variety of aioli sauces just by using your garlic and mayonnaise as a base and adding in whatever you think goes. If you’re feeling like adding something spicy to your dish, then add some chiles and lime juice like my Chipotle Aioli, or in layman’s terms, Chipotle Mayo. 

close of up of aioli dipping sauce surrounded by fried green tomatoes

If you want to just go the more classic route then you just need garlic, and mayonnaise. The possibilities are endless! A dab of Dijon mustard is another good addition for a little bite. 

How to Make

  1. I highly recommend having a food processor, blender or immersion blender to make homemade aioli or homemade aioli. Otherwise you will be whisking constantly and vigorously to really emulsify the sauce. 
  2. If using a bottled mayonnaise, I like an olive oil based. Light mayonnaise might not give you the texture and structure you are looking for, especially after adding the liquid of lemon juice.
  3. Next you add the seasonings including salt and pepper, lemon zest, lemon juice and all of the fresh herbs you’d like! Give a few good blitzes and you are done. Letting it settle and marry for 30 minutes is ideal, but if you just can’t wait, go ahead and serve it.
how to make lemon herb aioli sauce

What to Use Lemon Herb Aioli On

Use Herb Lemon Aioli as a dipping sauce with fries, and onion rings. Even smother it on broccoli, potatoes, carrots, zucchini, green beans, and roast them in the oven. Or a burger, steak, seafood, chicken, literally anything you can think of, aioli sauce goes amazing with it!

To make a real presentation splash, spoon your lemon aioli into a plastic bag, snip the corner and pipe on your dish in an artful way. You can also use cheap squeeze bottles from a craft store. It adds a little jenesequa.

aioli sauce drizzled over fried green tomatoes

PRO TIP: This is a great recipe for using up all those little leftover pieces of herbs. Other ways to use them is to add them, stems and all, to salad or salad dressing or making my Cheesy Herb Biscuits

lemon herb aioli recipe for pinterest

More Sauce Recipes:

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Mustard Aioli Sauce

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Healthy Ranch Dressing Recipe

No need to worry about the extra calories when enjoying this Healthy Ranch Dressing. Made with Greek yogurt and avocado!
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Questions you might have about how to make aioli:

Is lemon aioli vegan? When made with eggs, no. But you can use a vegan mayonnaise and it will be!

What is lemon aioli? Essentially it is herb and lemon mayo. Some people just add lemon juice, but I love the addition of fresh herbs. Adding lemon zest, not just lemon juice, will brighten it up immensely!

Is lemon aioli keto friendly? If it just a mayo base, then yes! Lemons and fresh herbs are also low carb and keto friendly. An easy way to make your keto diet even better.

Does lemon aioli have dairy? Well, no, at least my version of lemon mayo doesn’t. Eggs aren’t dairy.

What does lemon aioli taste like? Like creamy, delicious lemons, but a little sweeter. Depending on which herbs you use, it will also add accentuate those flavors.

Does aioli have raw egg? Yes, by definition aioli sauce and mayonnaise have raw egg and olive oil or vegetable oil. 

Can you make aioli without eggs? If we are being very literal, no. The literal definition of aioli includes egg, however if you whisked together the ingredients with a vegan mayonnaise then I suppose you’d have an eggless aioli recipe! If you do try it, come back and let us know how it was! 

Do I need to use fresh lemons for my lemon aioli? I always recommend using fresh lemons for any recipe. Bottled lemon juice is muted in flavor. My recipe for lemon aioli also uses lemon zest. If you use bottled, you won’t get that zest, which is really what elevates this aioli recipe above the rest.

PRO TIP: Roll your fresh lemons on the counter or microwave for just 10 seconds to loosen the juice before cutting and juicing.

Can you freeze lemon aioli? I don’t recommend freezing any mayonnaise based or egg based sauces. 

overhead small bowl of herb aioli dipping sauce
close of up of aioli dipping sauce surrounded by fried green tomatoes

Herb Lemon Aioli

4.57 from 32 votes
 Herb Lemon Aioli is a delicious condiment perfect for sandwiches, as a dipping sauce and even as a marinade! 
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4



  • In a small food processor combine the garlic and mayonnaise. Grind until smooth and creamy.
  • Add the lemon juice, dill, flat parsley, chives and lemon zest, pulsing until just a little coarse.
  • Transfer to a serving dish, cover and refrigerate until ready to serve. Aioli will stay good in the fridge for 2-3 days.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.



Calories: 290 kcal, Carbohydrates: 1 g, Fat: 31 g, Saturated Fat: 4 g, Cholesterol: 17 mg, Sodium: 267 mg, Sugar: 1 g, Vitamin A: 145 IU, Vitamin C: 5.8 mg, Calcium: 6 mg, Iron: 0.1 mg
Author: Jessica Formicola
Calories: 290
Course: Condiment
Cuisine: American
Keyword: aioli recipe, homemade aioli
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

4.57 from 32 votes (24 ratings without comment)

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Recipe Rating

Questions and Reviews

  1. 5 stars
    Really flavorful! I used vegan mayo (egg allergy) and used all fresh herbs. It is really good. We’re using it with crab cakes and fried smelts.

  2. 5 stars
    My husband and I had originally planned to make this to toss with kale and tomato for our steak night, but we ended up using it in a sautéed shrimp salad (for him). I put the sautéed shrimp with some aioli-tossed greens in a smaller corn tortilla and it was amazing (okay, fine, I ended up eating four of those suckers). The dill and lemon really stood out. Thanks for the great recipe.

  3. 5 stars
    Made this lemon herb aoli to use on crab cakes that were made from fresh caught blue crab. Didn’t have chives so used green onion instead. I used fresh dill and italian parsley from my garden. OMG this was amazing. I think my husband would have eaten it with a spoon if I had let him. Going to try it on salmon tonight. So good.

  4. Looks lovely! Can’t wait to try it. Just wondering – what is in all the pictures besides the aioli? Fried zucchini? Fried pickle slices? Fried green tomatoes?

  5. 5 stars
    This sauce sounds absolutely delicious! I needed a sauce to go with some snacks I’m making for a Christmas buffet and this will work perfectly. Can’t wait to try it!