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
Ensure all ingredients are at room temperature for optimal emulsification.
Drizzle the olive oil slowly while the food processor is running to create a stable emulsion.
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!