Lemon Garlic Aioli

A creamy emulsions sauce of garlic, egg, and oil that can be used in everything from salads to grilled fish to roasted potatoes.

This is a great recipe that I use all the time. I really try to keep some kind of aioli in the fridge at all times as part of my pantry. A great aioli has a punch of flavor so you don’t need to use a lot of it  and it can last up to 2 weeks in the refrigerator. You can use aioli in so many ways. You can use it as a sauce, dip, salad dressing, or sandwich spread.

An aioli is an emulsified sauce where oil is suspended in egg yolks and/or mustard making a creamy fatty emulsion sauce. There are many versions in different countries and ways to make similar recipes. Regardless of which version you make it is a must have in the pantry!

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Some of the times I use aioli are :

• Quick caesar salad dressing
• To top roasted potatoes
• Thin down with a little vinegar to make a salad dressing
• Add lemon, relish, and tarragon for fried fish sauce
• Better than mayo sandwich spread
• Add fresh herbs for a vegetable dip
• Dip fries into

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What ingredients do you need for lemon garlic aioli?

• Garlic
• Lemon
• Dijon Mustard
• Vegetable Oil
• Olive Oil
• Eggs  
• Water
• Sea Salt
• Black Pepper

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The Recipe…

Turn on the food processor and drop in garlic cloves while running. This will allow the blades to catch garlic and chop it well.

Add egg yolks and let whip until light yellow in color and thick. Add dijon mustard and lemon zest. Continue to mix. Start very slowly drizzling the oils into the eggs. You need to add the oil slowly at first to start the emulsion process. You will notice that it will start to get thicker and the sound of the machine will change. Continue to add the oil until it is all emulsified. Each egg can hold between 2-3 oz of oil depending on the size.

When all the oil is incorporated, remove the lid and check consistency. If it seems overly thick, add the water a little at a time. Now taste and season with salt and pepper. You should taste a balance of garlic oil and lemon.

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Recipe Tips:

• By adding anchovy and parmesan cheese, you will have an amazing Caesar dressing.
• Other flavors you can add are fresh herbs such as tarragon or basil.
• Adding vinegars such as sherry or white balsamic will create a wonderful salad dressing.

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Make Ahead:

• You can make this ahead of time and store in the refrigerator for up to 2 weeks.

Storing tips:

• Keep in the refrigerator for up to 2 weeks in an airtight container.