Garlic Lemon Aioli
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This Lemon Aioli is the condiment you didn’t know you needed. Packed with flavor from garlic and fresh dill, this easy aioli recipe will level up everything from fresh vegetables to sandwiches to seafood.
Aiolis or flavored mayonnaises are some of my favorite condiments to make, as they go with so many different foods. You can make the aioli by hand, as in this Truffle Aioli or this Sriracha Aioli, or use prepared mayonnaise as a base, as in this recipe and in my Garlic Horseradish Aioli.
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Lemon Garlic Aioli Ingedients
- Mayonnaise: Choose your favorite brand of mayonnaise here, full-fat preferred. Substitute greek yogurt for half of the mayonnaise if you want a lighter version.
- Dijon Mustard: This adds another layer of flavor the aioli, but you can leave it out if you don’t have any in the fridge.
- Lemon Zest and Juice: One lemon will give you all you need for this recipe, and you will likely have some juice left over.
- Dill: Fresh dill really makes this lemon aioli sing. All out? Stir in some dried dill (about ½ the amount of the fresh dill called for in the recipe). You could also substitute with a different fresh herb, such as thyme or cilantro.
How to Make Lemon Herb Aioli
Let's get started.
- Mince or grate 2 fresh garlic cloves. Zest a lemon until you have 1 teaspoon of zest. Juice half the lemon so that you have 2 teaspoons of juice.
2. Stir together ½ cup mayonnaise, 1 teaspoon dijon mustard, lemon zest, fresh lemon juice, minced garlic, 1 tablespoon minced fresh dill, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a medium bowl.
3. Cover and let sit in the refrigerator for at least 30 minutes, to allow the flavors to meld. Then serve!
How to Store Lemon Herb Aioli
Store lemon aioli in an airtight container in the refrigerator for up to 5 days.
🧐 Recipe FAQs for Lemon Aioli
The term aioli is used in two different ways. Traditional aioli, popular in the Mediterranean, is made by emulsifying garlic and olive oil. A second, more modern variation starts with a mayonnaise base. This second type is commonly flavored with spices, herbs, or other ingredients, like lemon. You’ll often see terms like lemon aioli and lemon mayo used interchangeably.
I would not recommend freezing your homemade lemon aioli. Unfortunately, the mayonnaise that is the base of the aioli will break if you freeze and then defrost it.
Sure! Just use vegan mayonnaise as your base instead of regular mayonnaise.
Tips For Making Lemon Herb Aioli
Want to change up your flavor profile? This creamy lemon aioli recipe is easy to customize. Try substituting lime juice and zest for lemon and pairing with fresh cilantro for an herb. Great for a drizzle on tacos! You could also replace the fresh dill with fresh basil to make a summery lemon basil aioli—so delicious on a tomato sandwich in the summer. Another great option is to stir in some drained, chopped capers. A lemon caper aioli is fantastic with crab cakes, salmon, or shrimp.
If you don’t have mayonnaise, you can make your own base for this aioli. Follow the instructions in my Roasted Garlic Aioli—you can make the aioli base by hand or in the food processor. And, it only requires a few simple ingredients. If you are hesitant about eating raw egg yolks though, I would stick to using store-bought mayo for your base.
The creamy texture of your homemade aioli is perfect for a dip, but you may want to stir in a little bit of water if you want to make it more of a sauce that you can drizzle.
How to Enjoy Lemon Dill Aioli
Now that you’ve got your aioli, what to use it for? This versatile sauce makes even ordinary dishes special. Here are a few ideas:
- try it as a dip for cucumbers, carrot sticks, and celery sticks
- spread it on salmon fillets, then top with panko crumbs, as in this Panko Crusted Salmon recipe
- make the perfect dipping sauce for steamed shrimp or fried seafood like oysters or clams
- swipe a big dollop over crab cakes
- use it as a sandwich spread for a fish sandwich or a grilled chicken sandwich
- serve it with steamed vegetables like asparagus, green beans, or artichokes (also delicious with Roasted Artichokes!)
- try it with French fries or sweet potato fries
I photographed this recipe with some wild Alaskan crab cakes from Sena Sea, a family-run business that sells fresh fish from Alaska—much of which they have caught themselves. I love their emphasis on sustainability, and the fact that this fresh-caught fish is immediately frozen and then shipped out to you super fast. Not to mention the fact that it's delicious! (Not a sponsored post—just want to support a great business.)
Other Aioli Recipes
Now that you’ve tried this lemon garlic aioli, you’re going to want to try all the other delicious aioli options out there. Try this spicy harissa aioli to start. Here are a few more of my favorites:
If you try this easy Lemon Aioli recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I’d love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe
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Lemon Dill Aioli
Ingredients
- 2 garlic cloves
- ½ cup mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 tablespoon minced fresh dill
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Mince garlic cloves.
- Stir together all ingredients in a medium bowl.
- Cover and let sit in the refrigerator for at least 30 minutes, to allow the flavors to meld. Then serve!
Notes
Nutrition
Instagram Users: Now that you've made this homemade aioli recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Another in my aioli series! Loved the lemon flavor on this one--so good with seafood!