Super easy lemon aioli (no raw egg - this is a cheater's version!) will change the game as your next fancied up sandwich spread or accompaniment to fries or a variety of seafood. Enjoy a bold lemon flavor paired with garlic and simple spices in this quick-to-prep creamy sauce.
If you really want to snazz up a sandwich or your dipping sauce game, may I recommend lemon aioli? I'm not a big plain mayonnaise fan, but mix prepared mayo with bold, zippy flavors to make a shortcut flavored aioli and I am there.
We've covered our spiced up sauce needs with Calabrian chili aioli and experienced an enjoyable mild-to-moderate kick to the sinuses with horseradish aioli, and now we're onto citrus.
What I love about this recipe is that the lemon flavor really comes through, thanks to the combination of lemon zest and juice. Like in baked goods and other recipes, using zest helps you achieve a punchy lemon flavor without the aioli becoming too tart or liquidy if relying on juice alone.
What You'll Need
Traditionally aioli is made from garlic, olive oil, salt, and usually egg yolk and lemon juice. I've called this "easy" lemon aioli because we're starting with a big shortcut - prepared mayonnaise. Besides saving time, this extends its fridge life considerably.
Mayo: Use your favorite. This may be sacrilegious in your eyes but I usually use light mayo for a shortcut aioli like this and don't mind it at all. Right now my favorite to buy is Duke's Light with Olive Oil (not sponsored).
Lemon Juice: Freshly-squeezed is it.
Lemon Zest: This is key in boosting that lemon flavor without adding too much tartness or overly thinning out the aioli from lots of lemon juice. When zesting the rind, grate the yellow outer peel and leave behind the white pith layer underneath as it has a bitter flavor.
Garlic: Fresh garlic is going to go a long way here versus the jarred minced stuff, so please don't substitute it. And make sure your garlic clove isn't humongous, as that can make the raw garlic flavor a little too strong (and that's saying something coming from me!).
Salt & Pepper: Add these to taste. I generally will give it a few big cranks of kosher salt and black pepper from S&P mills.
How to Make It
- Step 1: Add all lemon aioli ingredients to a bowl, then stir well to combine.
- Step 2: Cover and refrigerate for a few hours to allow the flavors time to meld.
Serving Suggestions
There are two main ways I like to eat lemon aioli: in sandwiches and as a dipping sauce.
- It's an integral part of this open-faced prosciutto sandwich (what I was making when I took these pictures).
- Slather it on a BLT or tomato sandwich.
- Serve it with air fryer fried green tomatoes.
- Don't count out french fries!
- The citrus flavor makes it a great dipping sauce for seafood: broiled crab cakes, baked tuna cakes, baked salmon patties, fried calamari or fritto misto, etc.
Quick Tips and Tricks
- Zest the lemon before juicing it so it's easier to grab hold of.
- If it fits with your plans for this lemon aioli, consider adding fresh herbs like basil, parsley, oregano, etc. for a more boldly flavored sauce/spread.
- Mayo-based sauces don't freeze well so consider halving the recipe if you only need a smaller yield.
More Easy Spreads
Did you enjoy this recipe? I’d love for you to leave a star rating and a comment review in the recipe card below!
Easy Lemon Aioli
Ingredients
- ½ cup mayonnaise (light, regular, whatever you prefer)
- 4 teaspoons freshly-squeezed lemon juice
- ½ teaspoon lemon zest
- 1 medium garlic clove pressed or finely grated
- ⅛ teaspoon kosher salt or to taste
- 4-5 big twists freshly cracked black pepper or to taste
Instructions
- Add all ingredients to a bowl and stir/whisk well to combine evenly.
- Cover the bowl and refrigerate for at least 3 hours at allow the flavors time to meld. Store in the fridge and use as a sandwich spread or dipping sauce within 5 days.
Notes
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
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