Easy Lemon Aioli Recipe (How to Make Homemade Sauce)

Why You’ll Love This Recipe

• It’s a versatile sauce. Lemon aioli sauce makes a delicious spread or dipping sauce. My favorite way to use this is as a sandwich spread! Use this in placo of mayo for a variety of recipes. 
• It’s an easy recipe that will delight your guests. Homemade aioli has such a nice bright flavor to it. Your guests won’t believe you made it from scratch! Plus, there’s nothing but simple ingredients here.
• Lemon aioli stays good for 10 days. Homemade aioli will stay good in your fridge in an airtight container for more than a week! 

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 and distinctive flavor to the aioli. Its fruity and slightly peppery notes complement the tanginess of the lemon perfectly.  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. Its flavor enhances the overall complexity of the creamy sauce. Use a good quality Dijon mustard for the best flavor.
• 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.
• Garlic – Fresh garlic provides a punch of savory flavor and a subtle kick of heat. Make sure to mince it finely or use a garlic press to incorporate it smoothly into the aioli. If you love a stronger garlic flavor, you can roast the garlic beforehand for a milder, sweeter taste.
• Lemon Zest – Don’t let any of that lemony goodness go to waste! Fresh lemon zest adds intense citrus aroma and flavor to the aioli. Use a microplane grater to zest the lemon, being careful to avoid the bitter white pith.

Substitutions

• Add more garlic. For an easy lemon garlic aioli, add extra garlic! 
• Add herbs. Fresh dill or parsley would be a great way to turn this into a lemon herb aioli. 
• Use avocado oil. You can use avocado oil instead of olive oil for this recipe!

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.

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.

Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!