Aioli is the relatively modern take on the classic version of mayonnaise. This homemade Garlic Lemon Aioli is packed with a burst of flavors! In this blog, we’ll introduce you to some easy-to-find aioli variations and some tips and tricks to make the best homemade aioli dip.   

The perfect aioli recipe is ideal for football nights when you want to dip in Zucchini Chips or Asparagus Fries. It also complements vegetables and grilled meat. This mayonnaise is so rich and creamy that you’ll want to stock it in your refrigerator to enjoy any time of the day.

How to Made Aioli From Scratch?

Don’t feel intimidated by the prospect of making your own lemon aioli! Once you understand the fundamentals, it is quite simple.

We’ve all had a broken mayonnaise at some point in our life. However, with the informative tips in this blog, you’ll be guaranteed a delicious and mouthwatering lemon aioli.


Derived from the Occitan language, “Aioli” is an abbreviation for ai (garlic) and oli (oil).

Traditionally, it was made by squeezing garlic and gradually pouring olive oil until a thick paste formed. Since many home cooks do not have a pestle and mortar, it is okay to use crushed garlic. But, if you prefer the conventional route, you are free to do so.

The Ultimate Lemon Aioli Recipe


  • 1 tsp Dijon Mustard.
  • 2 large Egg yolks.
  • ¾ cup Avocado oil. or Olive oil
  • ½ tsp Salt.
  • 1 tsp Minced Garlic.
  • 2 tsp Lemon juice.
  • ½ tsp Sea Salt.
  • ¼ tsp Ground Black Pepper.


  • Add Dijon mustard and 2 large egg yolks into a mixing bowl. Using an immersion blender or whisk, blend well.
  • Pour oil slowly and whisk until the mixture thickens.
  • Finally, add garlic, salt, lemon juice, and black pepper.

Tips and Tricks for Making Perfect Lemon Aioli

  • Ensure that the eggs you use to make the lemon aioli are at room temperature. The wrong temperature can ruin the consistency of the aioli
  • The speed with which you add oil to the recipe is key in determining whether your dip will be a hit.  To create a thick paste-type consistency, drizzle the oil into the egg yolks. Continue the process even if you’ve achieved the thick emulsion. If not, you will lose your hard work. 
  • We suggest using an immersion blender when making the aioli for perfect and smooth consistency. A whisk will work, too, if you don’t have a blender at hand. 
  • Try exotic oil blends such as combining neutral vegetable oil with fine extra-virgin oil. You can add the extra-virgin olive oil to everything from desserts to dips and pasta. However, aioli prepared from 100% EVOO can be a little overpowering.
  • Purchase high-quality neutral oils that are not over-processed, such as canola oil, grapeseed oil, and avocado oil.
  • Add a few drops of cold water if your aioli turns too thick. This will bring consistency to its original form. 
  • Store the aioli in the refrigerator for 3–5 days max.

Aioli Variations

  • Serving the aioli with a Middle Eastern-inspired dish? Take the aioli’s flavor to the next level with a teaspoon of sumac to the mix.
  • For more fun and sour twist to the recipe, replace the lime juice with lemon juice and add a pinch of wasabi powder.
  • Fresh minced herbs will give the aioli a fresh touch and enhance the underlying flavors. These herbs may include basil, dill, thyme, and rosemary. 
  • Substitute Dijon mustard with a teaspoon of dehydrated mustard powder and notice the boost of flavors.  
  • Substitute Dijon mustard with a teaspoon of dehydrated mustard powder and notice the boost of flavors.  
  • Sauerkraut juice or whey powder can be substituted for the pickle juice.
  • If you’re adding the aioli to a burger, add some crumbled blue cheese and reduce the amount of lemon juice by two teaspoons.

Different Flavored Aioli for Every Occasion

The plain garlic lemon aioli is a staple dip in every household. You can spread it on your sandwich bread or dip your fries in it. However, if you’re up for a little experiment, try these different flavors of aioli for every occasion and surprise your guests with your creativity.

Sriracha Aioli: Add 2 or 3 tablespoons of sriracha sauce (or as per taste) to the finished aioli.

Smoky Chipotle Aioli: After you’ve poured in the oil, add a few canned chipotle peppers to the mixer and mix until blended well or pureed.

Lime-Cilantro Aioli: Instead of lemon, use minced fresh lime juice and lime zest, as well as chopped cilantro.

Pesto Aioli: A tablespoon or more of homemade pesto can be added to the aioli to make pesto aioli.

Fresh Herb Aioli: Before adding the oil, add a few tablespoons of aromatic herbs to the mixer – we suggest freshly chopped chives, basil, or tarragon.

Roasted Garlic Aioli: Instead of raw garlic, blend 3 or 4 cloves of roasted garlic.

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