This easy lemon garlic aioli recipe is peppery, smooth, and has a fresh garlic taste. Takes just a few minutes to prepare and will be gone in seconds. It's a quick and easy sauce that can elevate so many dishes like roasted veggies, potatoes, or even chicken.

A black bowl full of a lemon garlic aioli sauce and a fork dipping a brussels sprout into it.

One thing that I do to elevate just about any dish is to add a sauce. A good sauce just sends any meal over the edge. And this easy garlic lemon sauce is one you will make over and over again.

A traditional aioli is an emulsion of egg yolks and oil. But this can take time and use other equipment. One quick way to make an aioli is to use mayo.

While it is not a traditional mayo and will yield a different texture and flavor it is a great way to make a good, quick sauce.

It's so easy to prepare and is a great compliment to any potato or roasted veggie dish. It can also be used as a creamy spread on a burger or sandwich. Serve this sauce over my Dutch Oven potatoes or roasted parmesan asparagus.

If you love sauces like this be sure to check out this Lemon Dill Sauce, or a homemade yum yum sauce.

Jump to:

🧄Ingredients
🍽Ways to Serve
🥫Other Homemade Sauces
📋Recipe

🧄Ingredients

A bowl with mayonnaise, a bowl with salt and pepper, a head of garlic and a lemon.

Mayonnaise: This is a cheater aioli sauce. Traditional aioli would consist of an emulsion of oil and eggs making a homemade mayo. This way just cuts out that extra step, and equipment, so you can make it even faster.

Raw Garlic: To get the best flavor, use fresh garlic cloves. Jarred can also be used but will not give you as strong of a garlic flavor. Roasted garlic can also be used.

Fresh Lemon Juice: This recipe calls for freshly squeezed lemon juice. There really is no substitute. You will not get the same taste from a concentrate.

See full information on ingredients and quantities in the recipe card.

🥣How to Make

While this dish can be made in a food processor or blender it's a lot faster and easier to just mix up in a bowl.

Use a garlic press to get the garlic nice and fine. It also helps pull out all the juice in the garlic adding even more flavor.

💡Pro Tip: The best way to juice the lemon is with a citrus press or juicer. This gets the most out of the lemon, while also catching all the seeds.

Step 1: In a glass bowl add the mayonnaise, salt, pepper, and lemon.

A glass bowl with a mayo sauce and garlic being pressed into it.

Step 2: Then press the garlic and add to the bowl

Step 3: Using a spatula or whisk completely stir the bowl mixing everything together until it is fully incorporated.

Step 4: If you have time, cover and allow to chill for 2 hours up to overnight. The longer it chills the deeper the flavors become.

A black bowl full of a white sauce with roasted brussels sprouts.

🍽Ways to Serve

This sauce can really be served in so many different ways with all kinds of dishes. Here are just a few:

Potatoes
Fish
Roasted Asparagus
Chicken
Crab Cakes
Tuna Melts
Hamburgers
Sandwich spread
Fries

🥫Other Homemade Sauces

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📋Recipe

A black bowl with a white sauce and Brussels sprout being dumped in it.

Lemon Garlic Aioli

Author: Kristin

5 from 20 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 0

Total Time 5

Course Sauce

Cuisine American

Servings people

Calories 132 kcal

Ingredients

▢ 1 Cup Mayonnaise
▢ 6-8 Cloves Fresh Garlic - Pressed if not using a food processor or blender
▢ 1 Juice from one Lemon - about 2 Tablespoons
▢ 1 ½ teaspoon Ground Pepper
▢ ½ teaspoon Kosher Salt

Instructions

In a bowl

Prepare the garlic by pressing through a garlic press or mincing really fine
Squeeze lemon, removing the seeds.
Bring all the ingredients together in a bowl, mixing until well combined
Allow to sit for 2 hours in the fridge to help bring all the flavors together.
Taste and add more salt, pepper or garlic as needed

In a blender

Just add the mayo, lemon juice, garlic cloves, black pepper, and salt to a food processor or blender and run until smooth.

Notes

Ingredient Notes:

Mayonnaise: This is a cheater aioli sauce. Traditional aioli would consist of an emulsion of oil and eggs mkaing a homemade mayo. This way just cuts out that extra step so you can make it even faster.

Raw Garlic: To get the best flavor, use fresh garlic cloves. Jarred can also be used but will not give you as strong of a garlic flavor. Roasted garlic can also be used. Always start at the lower end of the garlic and add more as needed.

Fresh Lemon Juice: This recipe calls for freshly squeezed lemon juice. There really is no substitute. You will not get the same taste from a concentrate. The best way to juice the lemon is with a citrus press.

Notes:

~ Allow to sit for 2 hours in the refrigerator. Taste and add more salt, pepper or garlic to your desired taste.

Nutrition

Calories: 132kcalCarbohydrates: 2gProtein: 0.4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 8mgSodium: 216mgPotassium: 26mgFiber: 0.3gSugar: 0.3gVitamin A: 16IUVitamin C: 5mgCalcium: 8mgIron: 0.1mg

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Comments

5 from 20 votes (12 ratings without comment)

Lemon Garlic Aioli