This lemon aioli is a bright, garlicky, and creamy sauce that I use for just about everything – sandwiches, burgers, roasted potatoes, fish, and even as a dip for fries. It comes together in seconds with a food processor, making it an easy go-to for adding richness and tang to any dish.

Chef Tips:

• Use a food processor – This breaks down the garlic completely, creating a smooth and well-emulsified aioli.
• Watch the blend time – Over-blending dressings with garlic can make it bitter. Pulse just enough to combine everything smoothly (~20 seconds).
• Store this in the refrigerator for up to 1 month (yes 1 month! I almost always have this in my fridge).

Ingredient Notes:

• Mayo – The base of this aioli. Use a high-quality mayo for the best flavor, or swap in full-fat Greek yogurt for a lighter option with a bit more tang.
• Lemon Juice – Fresh lemon juice is key for a bright, citrusy punch. I typically avoid bottled juices, but I find the Santa Cruz brand to be pretty good. I also like my aioli a bit tart to balance the richness of the mayo.
• Garlic – Adds bold, savory depth. If you prefer a milder garlic flavor, let the cloves soak in the lemon juice for a few minutes before blending.
• Kosher Salt – The recipe calls for kosher salt. If using iodized or sea salt, start with less and adjust to taste.

Recipes that go great with this:

• Crispy Fried Potatoes
• Salmon Burgers
• Any sandwich!!!