Herb Lemon Aioli Recipe
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.
You’ll be adding this aioli sauce to sandwiches, dipping your fries and even slather your burgers with it.
Herb Lemon Aioli is a delicious condiment perfect for sandwiches, as a dipping sauce and even as a marinade!
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.
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!
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.
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.
Use Herb Lemon Aioli as a dipping sauce with fries, and onion rings. Even smother it on some broccoli, potatoes, carrots, zucchini, green beans, and roast them in the oven.
Or even on 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.
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!
So lastly, just how do you make lemon aioli? It really is simple. You can make your own mayonnaise with my quick blender mayonnaise recipe or good quality bottled mayo.
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.
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.
Next you add the seasonings including salt and pepper, lemon zest, lemon juice and all of the fresh herbs you’d like!
If you liked this Aioli Dipping Sauce, be sure to check out these other easy sauce recipes:
Tools for making Herb Lemon Aioli:
Mini Food Processor– I use this thing daily! It is by far my most used kitchen appliance, it is small and I throw all the parts into the dishwasher, well except the base and cord, of course!
Whisks– I buy whisks in multiple sizes. You never know which one you will need.
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.Herb Lemon Aioli is a delicious condiment perfect for sandwiches, as a dipping sauce and even as a marinade!
Check out even more fun aioli recipes HERE!
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Herb Lemon Aioli
- 2 cloves garlic , coarsely chopped
- 3/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill , leaves only
- 1 tablespoon fresh flat parsley , leaves only
- 1 tablespoon fresh chives
- 1 teaspoon lemon zest
- In a small food processor combine garlic and mayonnaise. Grind until smooth and creamy.
- Add lemon juice, dill, flat parsley, chives and lemon zest, pulsing until smooth.
- 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!