Lemon Basil Aioli Sauce Recipe

Oleh zopisces4 Juli 20, 2023 Posting Komentar

You’re going to love using this Lemon Basil Aioli on everything! It’s bright, creamy, herbaceous, and so easy to make. All you need are 4 ingredients!

It comes together in no time without any mess thanks to the immersion blender. Pop it in your fridge and enjoy it for up to 2 weeks!

Lemon

Yes, basil aioli tastes heavenly, with its rich and creamy texture and bright, herbaceous flavors. But it’s particularly amazing because it can be used practically everywhere. Spread it on a burger or in a sandwich, drizzle some over potato salad, use it as a dipping sauce with crispy air fryer potatoes or veggies, enjoy it with baked chicken or grilled shrimp, and so much more! It’s the sauce that keeps on giving.

Parmesan Shrimp Cocktail With Basil Aioli Recipe

No – it’s so much more! All aioli recipes feature oil and garlic in one way or another. The traditional version (from the Mediterranean) was made by mashing garlic and oil together in a mortar and pestle. Nowadays, cheater’s aioli recipes with mayonnaise are more common (and more hands-off).

Mayonnaise is typically used as the base before fresh garlic is added. From there, flavor boosters are added to customize the aioli recipes. There are plenty to choose from, like fresh herbs, chili powder, pesto, paprika, chipotle peppers, lime juice, roasted red peppers, and so much more.

This is a 4 ingredient aioli recipe, which means there’s nowhere to hide! Make sure you use high-quality ingredients to help the sauce taste its best.

Gluten Free Fried Calamari With Sriracha Lemon Basil Aioli

I love using an immersion blender to quickly and easily emulsify homemade sauces. A regular blender or food processor works well too! If you don’t have a blender, finely chop the basil and grate the garlic first, then stir everything together by hand.

It’s hard not to love this sauce because of 1. How easy it is to put together, and 2. Its variety of uses. Seriously, you can use it practically anywhere!

To store: The lemon aioli will last for up to 2 weeks when it’s stored in an airtight container in the fridge.

Baked Parmesan Carrot Fries With Lemon Basil Aioli Recipe

Did you try this Lemon Basil Aioli? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use # to be featured in my stories! I love seeing what you come up with!

Turn the aioli into a salad dressing by adding a teaspoon of white wine vinegar or extra lemon juice. This will elevate any of your sandwiches, fries, or salad. This would be delicious with fish or chicken or tossed with boiled baby potatoes for a potato salad or egg salad. Possibilities are endless.

Easy Pesto Aioli Recipe {3 Ingredients}

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Some of you are asking, what exactly is aioli? The short answer is that it is a mayonnaise type condiment. Most aiolis are flavored, with garlic, herbs or spices. Bon Appetit describes it best (and much more eloquently than I) in this article.

Easy

For those of you who follow our Instagram account (and if you don’t you should), you may remember when I was experimenting with homemade mayonnaise and having such a difficult time. I was “breaking” jar after jar of the stuff. Turns out it IS really easy, and the key was an immersion blender (I use this one). Using the immersion blender in a glass jar just slightly bigger than the head of the blender (I use these jars), and starting by whisking the egg alone, it worked-every time. The other tip is adding the oil drop by drop, so very slowly. Before you know it, a thick, creamy emulsion appears that is ripe for flavoring!

Basil Aioli • You Say Potatoes

Basil was an easy choice for flavoring as the pots of basil that I planted on my deck are growing like crazy. I planted Thai Basil (which is perfect for making this Thai Basil Pesto), Italian Basil (which is perfect for this Lemon Basil Aioli or this Chimichurri Sauce), Rosemary (which is perfect for making this Lemon Rosemary White Bean Dip or these Lemon Rosemary Shortbread Cookies) and Lavender (which is perfect for making this Iced Lavender Almond Milk Latte or these Lavender Lemonade Tonics), all of which are producing large quantities. I’m so excited for all of the amazing herbs that have been so easy to grow this summer.

One word of caution. This Lemon Basil Aioli does use a raw egg. This means it is not appropriate for those who are pregnant or immunocompromised, as raw eggs can be a risk for foodborne illness. For this recipe, I recommend using pasteurized eggs which will cut down on this risk (although this does not take away the risk altogether).

I can not stress enough how slowly the olive oil needs to be added. You can start adding it faster once the emulsification (thick, creamy base) has formed, but it should still be added slowly.

Easy

Pesto Aioli Recipe

Since there is raw egg in this recipe it is not intended for anyone who should not be eating raw egg (pregnant, poor immune system, etc). I also advise using pasteurized eggs in this recipe.

This Lemon Basil Aioli is great on vegetables, chicken, fish, sandwiches, etc. Stay tuned for my favorite way to use this, coming in 2 weeks.

Have you made one of our recipes? Show us on social media! # and tag us! We can’t wait to see what you’re making!

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