Garlic Lemon Aioli (classic and cheater versions)
User Reviews
4.8
Garlic Lemon Aioli (classic and cheater versions)
Description
This Garlic Lemon Aioli combines smashed and minced garlic with kosher salt, lemon zest, lemon juice, Dijon mustard, eggs, and a blend of olive and vegetable oils to form an emulsified, creamy sauce. The classic method starts by making a garlic paste, letting it marry with the citrus, then slowly blending in the oils with the eggs to create a stable emulsion.
The aioli features robust garlic flavor mellowed by lemon's brightness and a subtle tang from mustard. The texture is thick and creamy, made possible by the emulsification of oils and egg yolks. A simpler 'cheater' version uses roasted garlic and mayonnaise to approximate the flavor and texture with less effort.
This sauce is ideal as a dip for fries or vegetables and can garnish dishes needing a creamy garlic addition. The recipe notes variations in lemon juice quantity to adjust acidity and consistency, and tips on making it without a blender by slowly whisking in oil for emulsification.
Using a combination of olive and lighter vegetable oils moderates strong olive flavor while preserving richness. Roasting garlic for the cheater version softens its intensity and adds a sweet nuance.
Ingredients
Classic Homemade Aioli
- 4 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon lemon zest
- 2 tablespoons + 2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard optional
- 1 large egg
- 1 egg yolk
- 1/2 cup olive oil
- 1/2 cup vegetable oil or light-tasting olive oil
- parsley to garnish, optional
- French fries from Carl's Jr. Just kidding
Instructions
How to make Classic Homemade Aioli:
- Use the side of a chef's knife to smash 4 cloves of garlic. Remove the peels and mince the garlic finely.
- Top the garlic with 1 teaspoon kosher salt. Use the side of the chef's knife to smash the salt into the garlic, over and over, making a paste. See photos.
- Add the salt and garlic to a blender, or if you plan to use an immersion blender, add it to a mason jar or whatever to want to blend in.* (See note if you are not using a blender!) Add about 1 teaspoon lemon zest to the garlic and salt. (I love to use my microplane grater for zesting. It's so sharp!)
- Add 2 tablespoons + 2 teaspoons lemon juice to the garlic. Add about 1/2 teaspoon of Dijon mustard. Stir it together with a spoon and let the mixture sit for about 15 minutes, to let all the flavors get nice and friendly.
- At this point if you are garlic shy, you can use a spoon to strain out some of the garlic. The garlic has already worked a lot of magic on the lemon juice just from the 15 minute marinade. I left it all in because I am a garlic freak. But if you plan on kissing anyone soon, you might want to remove some (up to half or more) of the minced garlic, being careful to strain it well so you don't lose any lemon juice.
- Add 1 large egg and 1 egg yolk.
- Pay attention now. Lots of people mess this up, but you're not one of them. WITH THE BLENDER RUNNING, slowly drizzle 1/2 cup olive oil and 1/2 cup light tasting olive oil** (or any vegetable oil). If you are making this in a bowl, SLOWLY drizzle the oil into the bowl while you are whisking constantly.* Blend or whisk until smooth. If you add the oil all to the blender or the bowl all at once without having the blender on or whisking constantly, it will not combine (emulsify) and you will be left with an oily mess.
- If you are using an immersion blender, add all the oil at once and place your immersion blender all the way at the bottom of your container. Blend on low, SLOWLY moving the blender up higher and higher, until it is all emulsified.
- Taste it and add salt and pepper as needed, or a bit more lemon or Dijon if you want.
- Garnish with chopped parsley.
- Eat with Carl's Jr. french fries. I'm only joking, but aioli really is great with fries. It's also great with a fresh relish tray: carrots, celery, broccoli, cauliflower, snap peas, etc. Try dipping roasted Brussels sprouts in aioli. Slap it on a sandwich. It's also really great on this Bacon and Goat Cheese Aioli Burger. The options are endless!
- See notes for ingredients and instructions for making cheater aioli!
Notes
- To roast garlic for a milder flavor, wrap unpeeled cloves in foil with olive oil and bake at 400°F for 30-40 minutes until soft.
- If you lack a blender, whisk ingredients and slowly add oil to emulsify by hand.
- Use a blend of olive and light vegetable oil to balance flavor strength and create smooth texture.
- Adjust lemon juice amounts to control tang and sauce thickness according to preference.
- The aioli pairs well with fries but can enhance many dishes needing a creamy garlic sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 cup aioli)
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 259kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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