Easy Lemon Aioli Recipe (How to Make Homemade Sauce)
This easy Lemon Aioli recipe is an easy versatile sauce that goes with almost anything. Making homemade aioli is surprisingly easy, and it tastes way better than regular mayonnaise. Plus, this easy aioli recipe has the perfect creamy texture and a tangy lemon flavor. Follow along for my homemade aioli recipe – and if you’re looking for something to serve it with, check out my crab arancini or lobster cakes!
Ingredients
- Egg Yolks – The egg yolks are the heart of this aioli, providing richness and emulsifying power. They help bind the other ingredients together, creating a creamy texture. Make sure your egg yolks are at room temperature for better emulsification.
- Extra Virgin Olive Oil – Extra virgin olive oil adds a luscious texture! Drizzle the olive oil slowly into the egg yolk mixture while the food processor motor is running (or you are whisking vigorously) to create a stable emulsion.
- Dijon Mustard – Dijon mustard not only adds a hint of tanginess but also helps stabilize the emulsion, making your aioli less likely to separate.
- Lemon Juice – Fresh lemon juice brings brightness and zing to the traditional aioli, cutting through the richness of the egg yolks and olive oil. Use freshly squeezed lemon juice for the brightest flavor.
Step by Step Instructions
Step 1: First, bring all ingredients to room temperature for easy emulsification. This way, everything will mix really well and create that creamy sauce we are looking for.
Step 2: In the food processor, pulse egg yolks, Dijon mustard, lemon zest, garlic, and lemon juice, until well incorporated.
Step 3: With the food processor running on low speed, slowly drizzle in the extra virgin olive oil until the mixture thickens and emulsifiers.
Transfer the lemon aioli to a clean bowl or airtight container. Serve immediately or refrigerate for later use.
Tips and Notes
- Temperature Matters: – Ensure all ingredients are at room temperature, especially the egg yolks. This promotes better emulsification and results in a smoother, creamier aioli.
- Drizzle Slowly, Emulsify Steadily – When adding the olive oil to the egg yolk mixture, drizzle it in slowly and steadily while the food processor is running. This gradual addition helps create a stable emulsion and prevents the aioli from breaking.
- Freshness is Essential – Use fresh, high-quality ingredients for the best flavor. Freshly squeezed lemon juice and good-quality extra virgin olive oil will elevate the taste of your aioli.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Lemon Aioli Recipe (How to Make Homemade Sauce)
Make your own tangy and creamy Lemon Aioli at home. This easy recipe uses simple ingredients like eggs, olive oil, Dijon mustard, and garlic.
Equipment
- food processor
- Microplane grater or zester
- measuring spoons
- Citrus juicer (optional, for juicing the lemon)
- Rubber spatula
- Airtight container for storing leftovers
Ingredients
- 2 large egg yolks at room temperature
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- Zest of 1 lemon
- 1 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- First, bring all ingredients to room temperature for easy emulsification. This way, everything will mix really well and create that creamy sauce we are looking for.
- In the food processor, pulse egg yolks, Dijon mustard, lemon zest, garlic, and lemon juice until well incorporated.
- With the food processor running on low speed, slowly drizzle in the extra virgin olive oil until the mixture thickens and emulsifies.
- Taste and adjust seasoning with salt, pepper, and additional lemon juice if desired.
- Transfer the lemon aioli to a clean bowl or airtight container. Serve immediately or refrigerate for later use.
Notes
Serving Suggestions
- Shrimp Cocktail – Serve your lemon aioli with a classic shrimp cocktail for a delightful appetizer. The creamy texture and zesty flavor of the aioli complement the sweet, succulent shrimp perfectly.
- Arancini – These crispy Italian rice balls filled with cheese and sometimes meat or vegetables are fantastic when paired with lemon aioli. The creamy aioli adds a burst of citrusy freshness to the rich and savory arancini. Try my Sicilian arancini.
- Artichokes – Steamed or grilled artichokes dipped in lemon aioli make an elegant and flavorful appetizer or side dish. The aioli enhances the artichokes’ natural sweetness while providing a creamy and tangy contrast.
- Sandwiches – Spread lemon aioli on sandwiches and wraps for an extra layer of flavor. It pairs particularly well with grilled chicken, roasted vegetables, or seafood sandwiches, adding brightness and creaminess to every bite.
Storage Instructions
- After preparing your lemon aioli, store any leftovers in an airtight container in the refrigerator for up to 10 days. Ensure the container is tightly sealed to maintain freshness, and stir the aioli before each use to redistribute ingredients. Always use clean utensils when serving to prevent contamination and enjoy the vibrant flavor of your homemade aioli throughout the week.
Nutrition Facts
Serving: 1tablespoonCalories: 103kcalCarbohydrates: 0.3gProtein: 0.3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 19mgSodium: 9mgPotassium: 6mgFiber: 0.04gSugar: 0.1gVitamin A: 27IUVitamin C: 1mgCalcium: 4mgIron: 0.1mg
Tried this recipe?Let us know how it was!
This aioli was so yummy! I was looking for something a little different for grilled chicken sandwiches this weekend and this did not disappoint!
This lemon aioli was delicious with artichokes! Yummy!!!