Gluten Free, Dairy Free, Soy Free, Paleo, Whole30, Keto
This thick and creamy aioli is garlicky with a punch of bright lemon flavor! It comes together in only 5 minutes and can be used as a condiment or a dip!!
Why I Love This Recipe
Luscious, velvety Easy Lemon Garlic Aioli is perfectly garlicky with tons of tangy, refreshing lemon flavor. Use it to top grilled or baked fish, shrimp, or chicken, crab cakes, and burgers. It is a delicious dip for Asian Meatballs, chicken nuggets, and raw vegetables. Also, try topping Moroccan Chicken Patties with this delectable aioli!
This easy DIY aioli is made from ingredients you likely have on hand and couldn't be more simple to make!! Egg yolks, lemon zest and juice, grated fresh garlic, salt, pepper, and light olive oil emulsify to create this bright, creamy restaurant quality condiment.
It is paleo and Whole30 approved. Additionally, with only 0.3g carbs per tablespoon, it's also keto friendly!
Tips for room temperature eggs
For quick room temperature eggs: place eggs in a small bowl and cover with lukewarm water. Let sit for 1-2 minutes.
Easily juicing citrus
This is my favorite citrus juicer. This product juices lemons and limes more quickly and with less mess compared to the kind that require you to twist and squeeze the lemon yourself! I actually avoided juicing my own citrus until I tried this product. You can also still avoid squeezing lemons by using a high quality, bottled pure lemon juice, Santa Cruz is my favorite brand.
What if I don't own an immersion blender?
Finally, to make this recipe, you can use a an immersion blender in a wide mouth mason jar or small bowl like I did, or a food processor. It might take a little longer for the Easy Lemon Garlic Aioli to fully emulsify if you are using a food processor. Be patient, make sure to start with room temperature ingredients and it will all come together.
USING PASTEURIZED EGGS
Pasteurized eggs are heat treated to kill harmful bacteria that cause foodborne illness without cooking the eggs. In the past, I was able to find pasteurized eggs at local organic, health food stores and larger chains like Kroger. I did use them in recipes when I was pregnant. However, due to the most recent bird flu of 2024, the amount of pasteurized eggs available has significantly been impacted.
When they are available, they are also typically more expensive than unpasteurized eggs. Another way to minimize risk while being budget friendly is to pasteurize eggs at home. This link provides tips for 2 different methods.
I typically buy good quality organic free range eggs and have not splurged for pasteurized eggs since my youngest son was born. It's a matter of personal preference so do what feels right for your family!
Storage
This recipe can be refrigerated in an airtight container for 2-3 days.
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📖 Recipe
Easy Lemon Garlic Aioli {Paleo, Whole30, Keto}
Equipment
- 1 small bowl
- 1 immersion blender or food processor
- measuring cups and spoons
- 1 lemon juicer
- 1 zester
Ingredients
- 2 egg yolks room temperature* pasteurized eggs tips**
- zest from ½ lemon
- 2 tablespoon lemon juice
- 1 clove garlic grated or mashed
- ⅛ teaspoon black pepper
- 1 pinch salt
- ¾ cup light olive oil or avocado oil
Instructions
- Add egg yolks, lemon zest, lemon juice, grated garlic, black pepper, and salt to a small bowl or wide mouth mason jar. Use immersion blender on MEDIUM speed to mix until well combined***.
- Slowly drizzle in olive oil while mixing on MED-HIGH until thick and creamy, about 1 ½-2 minutes.
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