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This lemon and garlic aioli is a super versatile recipe. This creamy homemade dip takes minutes to make, it’s super flavorful and is a must-have condiment for any kitchen!
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When it comes to dips and condiments, quite honestly, you can’t have enough recipes and aioli is a must-have for sure.
This garlic aioli recipe is wonderfully creamy and tangy and made with fresh-tasting ingredients. It’s perfect to serve with sweet potato fries or wedges, baked potato wedges, salmon patties, Instant Pot Artichokes, vegetable crudites, or spread on to sandwiches and wraps.
Why you will love this aioli recipe
- Easy: Just a few simple ingredients, it takes minutes to make a batch of this tasty sauce from scratch.
- Make ahead: Quick to make on a whim, this is also a great option for a make-ahead dip if you are planning to serve it as a larger feast.
- Better than store-bought: Making your own garlic aioli is more cost-effective as well as only containing natural ingredients. You can season it just how you like it too.
Ingredients for garlic aioli
To make this homemade aioli, you will need:
- Garlic: Use freshly minced garlic, rather than a store-bought paste for the best flavor.
- Lemon: We use both lemon zest and juice in this recipe for a really zingy and fresh flavor.
- Mayonnaise: For a creamy sauce. I prefer to use full fat, but you can use a low-fat one if you prefer.
- Worcestershire sauce and dijon mustard: For a nice tangy dip with layers of flavor.
How to make garlic aioli
- Add garlic paste, lemon zest, lemon juice, mayonnaise, Worcestershire sauce, Dijon mustard, salt, and pepper to a medium bowl. Stir well to a smooth and creamy consistency.
- Taste the garlic lemon aioli and check the consistency. Add more lemon juice, mayo, or seasoning as desired.
What is aioli?
Aioli is a French / Mediterranean sauce, that literally translates to ‘garlic and oil’. Traditionally, garlic paste is whisked with egg yolk, lemon juice, mustard, and olive oil. It has developed over the years to become more of garlic mayonnaise, and I think this recipe is the best of both worlds!
How long does it last?
Once you have made your lemon garlic aioli, cover it with plastic wrap and store it in the fridge. It will keep well for about 7 days. If you plan to make it ahead of time, it’s best to use a couple of garlic cloves rather than three, as the garlic flavor will develop strongly as it sits.
Can you freeze aioli?
It’s advisable not to freeze anything with a mayonnaise base. It will split in the freezer and once defrosted, the texture will have changed quite considerably. It’s best just to make the amount you need and keep it covered in the fridge to lengthen its shelf life.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Use fresh lemon and garlic for the best flavor.
- Don’t leave the garlic aioli sauce at room temperature for more than two hours.
- Season to taste.
- For a deeper flavor, you can add roasted garlic instead of raw.
More dips and sauces
If you like this aioli dip, try some of these dips and sauces
- Smoked Salmon Dip
- Spinach Artichoke Dip
- Basil Pesto Recipe
- Avocado Crema
- Thousand Island Dressing
- Balsamic Reduction
Garlic Aioli
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INGREDIENTS
- 2-3 cloves garlic, minced finely to a paste
- 1 teaspoon lemon zest
- 1-2 tablespoon lemon juice, depending on what consistency you want
- 1 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¾ teaspoon salt
- ¼ teaspoon pepper to taste
INSTRUCTIONS
- Add garlic paste, lemon zest, lemon juice, mayonnaise, Worcestershire sauce, Dijon mustard, salt and pepper to a medium bowl. Stir well to a smooth and creamy consistency.
- Taste it and check the consistency. Add more lemon juice, mayo or seasoning as desired.
TIPS & NOTES
- Use fresh lemon and garlic for the best flavor.
- Don’t leave the garlic aioli at room temperature for more than two hours.
NUTRITION
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