Lemon Aioli Recipe

Mayonnaise: The creamy base of the aioli, providing a rich and smooth texture.

Garlic: Adds a pungent and aromatic flavor, essential for a classic aioli.

Lemon juice: Freshly squeezed for a bright and tangy taste.

Lemon zest: Enhances the lemon flavor with its aromatic oils.

Salt: Balances and enhances the overall flavor.

Black pepper: Adds a subtle heat and depth to the aioli.

When preparing the garlic, make sure to mince it as finely as possible. This ensures that the garlic flavor is evenly distributed throughout the aioli and prevents any large chunks from overpowering the delicate balance of the lemon and mayonnaise. Using a microplane or a fine grater can help achieve a very fine mince.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture similar to mayonnaise but with fewer calories and added protein.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic; use ¼ teaspoon of garlic powder for each clove of garlic.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor to lemon juice.

• lemon zest - Substitute with orange zest: Orange zest can provide a citrusy aroma and flavor, though it will be slightly sweeter than lemon zest.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile that is less pungent.

• To store your lemon aioli, transfer it to an airtight container. This helps maintain its freshness and prevents it from absorbing any unwanted odors from the fridge.
• Place the container in the refrigerator. Your lemon aioli will stay fresh for up to one week when stored properly.
• If you notice any separation, simply give it a quick stir before using. This will help reincorporate the ingredients and restore its creamy texture.
• For freezing, spoon the lemon aioli into a freezer-safe container, leaving a bit of space at the top to allow for expansion.
• Seal the container tightly and label it with the date. This will help you keep track of how long it has been stored.
• When you’re ready to use the frozen lemon aioli, transfer it to the refrigerator to thaw overnight. Avoid thawing at room temperature to prevent any risk of spoilage.
• Once thawed, give it a good whisk to bring back its smooth consistency. Note that the texture might be slightly different from fresh, but it will still be delicious.
• Use the thawed lemon aioli within 2-3 days for the best flavor and quality.

• Gently stir the lemon aioli to ensure all ingredients are well mixed before reheating.
• Place the lemon aioli in a microwave-safe bowl.
• Cover the bowl with a microwave-safe lid or a damp paper towel to prevent splattering.
• Heat on low power (about 30% power) in 10-second intervals, stirring in between, until the aioli is just warm. Be cautious not to overheat, as it can cause the mayonnaise to separate.
• Alternatively, you can reheat the lemon aioli using a double boiler. Place the aioli in a heatproof bowl over a pot of simmering water. Stir continuously until warmed through.
• If you prefer a cold aioli, simply let it sit at room temperature for about 10-15 minutes before serving to take the chill off.

• Mixing bowl: Use this to combine all the ingredients together.

• Whisk: Essential for blending the ingredients until smooth and well combined.

• Microplane or zester: Perfect for zesting the lemon to get fine, aromatic lemon zest.

• Garlic press or knife: Mince the garlic finely to ensure it distributes evenly in the aioli.

• Measuring spoons: Accurate measurement of lemon juice, salt, and pepper is crucial for balanced flavors.

• Measuring cup: Use this to measure out the mayonnaise accurately.

• Refrigerator: Necessary for chilling the aioli to allow the flavors to meld together.

Use pre-minced garlic: Save time by using pre-minced garlic from a jar instead of mincing fresh garlic.

Lemon juice concentrate: Opt for bottled lemon juice concentrate to skip the step of squeezing fresh lemons.

Microplane for zest: Use a microplane grater for quick and easy lemon zesting.

Batch preparation: Make a larger batch and store it in the fridge for up to a week to save time on future meals.

Ready-made aioli base: Start with a store-bought aioli and add lemon juice and zest to customize it quickly.