Lemon Garlic Aioli
FAQ
Can I make this ahead of time?
Yes! It actually tastes better after a few hours in the fridge. Just give it a stir before serving.
How long does it last?
Store it in an airtight container in the fridge for up to 3–4 days.
Can I make it less garlicky?
Absolutely, start with one clove and adjust to taste.
Chef’s Tips
- Grate the garlic instead of chopping for a smoother, and more balanced flavour
- Let it rest 10–15 minutes before serving, it really brings everything together
- Add the lemon gradually so you don’t overpower the sauce
- If the aioli is too thick, you can loosen with a splash of water or extra lemon juice
Lemon Garlic Aioli
This garlic lemon aioli is one of those “you’ve gotta try this” sauces. It’s creamy, bright, and just garlicky enough to keep things interesting. Perfect for dipping, spreading, or drizzling over just about anything that needs a little lift.
Ingredients
- ½ cup mayonnaise
- 1-2 cloves garlic finely grated
- 1-2 tbsp fresh lemon juice to taste
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- Salt to taste
- Black pepper to taste
- Optional: Fresh parsley chopped, for garnish
Instructions
- In a small bowl, combine mayonnaise, garlic, lemon juice, lemon zest, and Dijon mustard.
- Whisk until smooth and fully combined.
- Slowly drizzle in the olive oil while whisking to bring everything together.
- Season with salt and black pepper to taste.
- Let sit for 10–15 minutes, then taste and adjust if needed.
- Optional: Garnish chopped parsley for a fresh finish
Notes
Serving Suggestions: Aioli works great as a dip, spread, or light drizzle for fries, sandwiches, roasted vegetables, and seafood. Honestly, it makes just about anything better.
Storage
- Fridge: Store in an airtight container or jar in the refrigerator for up to 3–4 days.
- Keep it cold: Because it’s mayo-based, don’t leave it out at room temperature for long, make sure to keep it chilled when not in use.
- Stir before using: The oil and lemon juice can separate slightly, just give it a quick stir to bring it back together.
- Fresh is best: The garlic flavour will get stronger over time, so it’s best enjoyed within the first couple of days.
- Freezing: Not recommended, Mayo-based sauces like this don’t freeze well, they tend to split and lose their creamy texture once thawed.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
