This tangy lemon aioli sauce is great for dipping fries, vegetables or using as a sandwich spread! Here are two methods for how to make it.
For the traditional aioli
- 1 small garlic clove (1/8 teaspoon finely minced)
- 1/8 teaspoon kosher salt
- 1 egg yolk
- 2 teaspoons lemon juice
- 1/2 teaspoon Dijon mustard
- 1/3 cup olive oil OR 3 tablespoons olive oil plus 2 tablespoons neutral oil*
- 1/4 teaspoon very finely chopped lemon zest
For shortcut aioli
- 1 small garlic clove
- 1/3 cup high quality mayonnaise
- 2 teaspoons lemon juice plus 1/4 teaspoon finely chopped lemon zest
- 1/2 teaspoon yellow mustard
- Mince the garlic clove as finely as possible. Then use the side of your knife blade to mash and grind it into a paste.
- For the traditional aioli: Place a medium flat-bottomed bowl on top of a folded dish towel to keep it secure while whisking. The size of the bowl is important; it must be large enough to allow for whisking vigorously. Add the garlic, egg yolk, lemon juice, and Dijon mustard to the bowl and whisk until thick and creamy. Pour the olive oil into a liquid measuring cup. Starting one drop at a time, slowly add the olive oil into the egg mixture, whisking constantly. Allow the olive oil to become completely incorporated before continuing to add more olive oil; the drizzling can become gradually faster as you add more oil. Whisk until all of the oil is fully incorporated and the aioli is thickened. Stir in the finely chopped lemon zest.
- For the cheater’s aioli: In a medium bowl, whisk together the garlic with the mayonnaise, lemon juice, lemon zest, and yellow mustard.
- Store the leftover aioli in an airtight container in the refrigerator for several weeks; bring to room temperature before serving.
- Category: Sauce
- Method: Whisked
- Cuisine: French
Keywords: Lemon aioli