Lemon Aioli Recipe Dairy Free
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There are endless ways to eat this lemon garlic aioli sauce, and it’s so delicious that you’ll want to put it on everything! And it simple as can be – this easy lemon aioli recipe takes just 2 minutes to make, with just 5 ingredients that you probably already have in your kitchen. Once you try it, you’ll never want to be without it!
Homemade lemon garlic aioli is a savory, creamy sauce similar to mayonnaise, but with garlic and lemon flavor added in. It originated in Catalonia, Spain and has since become very common in French cuisine.
The Best Vegan Garlic Aioli
It tastes delicious! Aioli has the same creamy texture of mayonnaise, but with bold flavors of garlic and lemon. It’s also possible to make it with additional flavors.
People tend to have a lot of questions around aioli vs mayo and how to make aioli – I’m aiming to answer them all below!
Both are created by adding oil to something to create a creamy emulsion. However, aioli was traditionally made by adding olive oil to mashed garlic, while mayo uses a more neutral oil added to egg. (I like to use avocado oil to make avocado oil mayonnaise, but many recipes use canola, a less healthy option.) As you might expect, aioli has a much stronger flavor than mayo.
Herb Aioli Recipe With Garlic
Today, some aioli recipes include egg and some don’t. Even though garlic aioli did not traditionally include egg, I included it in this recipe to make it faster, easier, and most importantly,
TIP: Make sure your jar (or large glass) can fit your immersion blender! Don’t use a bowl though, because it won’t emulsify properly using this immersion blender method.
Aioli naturally thickens as it emulsifies, simply by following this recipe. If you have any issues with aioli not thickening as expected, read these tips for how to fix broken aioli.
Garlic Lemon Aioli From Scratch In 3 Simple Steps
The strategies for fixing split aioli are the same as the ones for fixing broken mayo. Here are the two methods that work best for fixing broken garlic aioli:
Yes, aioli will thicken more after chilling. This won’t fix aioli that completely failed to emulsify (use the tricks above for that), but it does thicken more if it’s already formed properly.
If you already have mayo, you can make aioli by pureeing that with garlic and lemon juice. It will just be slightly different, since mayo isn’t typically made with extra virgin olive oil, but is still delicious.
Vegan Aioli (2 Minute + Oil Free)
But since this simple lemon garlic aioli recipe already comes together in a few minutes, making it from scratch is almost just as easy. And the price tag is not only better than that of store bought aioli, it’s better than adding garlic to mayo as well.
This is a basic aioli recipe with just 5 ingredients, but there are about eleventy-billion ways to make flavored aioli. Here are the most common ways to change it up, if you like:
Store this aioli sauce recipe in the glass jar in the fridge for up to 10 days. It will last about the same amount of time as your eggs or opened jar of mayo.
Vegan Garlic Aioli
No, freezing aioli is not recommended. The emulsion is likely to break as it thaws. While it’s safe to use, you’d have to either pour off the extra liquid or try to re-emulsify what’s left using my tips above for broken aioli.
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Since it only takes a few minutes to make aioli in the first place, and it stores well in the fridge, there’s no reason not to make it fresh and keep it in your fridge.
There are so many ways to use lemon garlic aioli dipping sauce. It makes a delicious dip, sauce for low carb veggies, or topping for meat, fish, and seafood. Here are a few ideas:
Homemade Garlic Aioli
See how to make the BEST lemon garlic aioli sauce at home, with just 2 minutes + 5 ingredients! Put this creamy garlic aioli recipe on veggies, meat, or fish.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂This easy garlic aioli recipe is one of our favorite sauces – ready in just 5 minutes, no cooking required, and is super fragrant and tasty from the fresh garlic. It’s the perfect sauce for eating with these homemade french fries, rosemary focaccia bread, roasted artichokes, or even drizzling on vegetables, fish and meats. Plus, it’s gluten-free and dairy-free too!
Vegan Garlic And Lemon Aioli
If you ever sit down to have a meal with me, you’ll realize that I almost always use some kind of sauce when eating savory food. I personally feel that sauces add so much depth and extra flavor, particularly when they involve either chili or garlic. Yep, I definitely like my food flavors bold and strong.
I love easy sauce recipes, and three particularly strong favorites are definitely this 5-minute homemade sriracha chili sauce, this basil walnut pesto, and this super easy lemon garlic aioli that I’m about to share with you.
I love garlic so much that over the years I’ve made quite a few recipes where garlic is the star. If you are a fan of garlic too, yay! Doesn’t garlic just make the world better? Some of my favorite garlic recipes include:
Vegan Aioli Recipe
Mayonnaise tends to be made from egg yolks, some form of neutral oil, some kind of acid (such as lemon) and salt, and is generally cream colored, with a lighter consistency.
While aioli is also made with egg yolks, acid, salt and oil, this sauce which supposedly originated from the Provence region of France (or some say Eastern Spain), uses olive oil and includes fresh garlic for a deliciously pungent flavor. Aioli also tends to be slightly more vibrant yellow in appearance.
I first saw this recipe for homemade garlic aioli in a cookbook my friend Rosanna gifted me, and have been making this flavorful sauce for the past few years.
Dairy Free Aioli Sauce Spirited And Then Some
My blender is probably one of my most used kitchen appliance and I strongly believe no kitchen is complete without one! (I mean, from making homemade almond meal and cashew flour, to this easy cashew milk and this decadent cashew chocolate pudding, to creamy hummus and this amazing pumpkin soup, there are just about a gazillion things you can make with a blender!)
And of course, you can make this awesome garlic aioli. This recipe for homemade garlic aioli is ridiculously simple and foolproof that anyone with a high-speed blender can make it. This is another reason why I love my blender so much.
Blend for 30 seconds to get the ingredients processed, before drizzling in the olive oil in a slow stream with the motor running. You may need to scrape down the sides as necessary until you get a homogeneous smooth and pale yellow thick sauce. The aioli will have a thick but creamy texture and should be pourable.
Herb Lemon Aioli
To get the egg yolks, you’ll have to separate the yolks from the egg whites of course, but don’t throw the egg whites away! There are so many things you can do with them, such as making an egg white omelet (substitute the eggs with egg whites in these deliciously low carb omelet wraps), or beat the whites into pavlova or merengue! To store the egg whites until you’re ready to use them, simply place them in an airtight container in the refrigerator. They should keep up to 3 days.
Now that you’ve learnt how to make this easy garlic aioli recipe, I’m so excited for you because trust me, your world is about to transform into a gloriously flavorful one. There are a gazillion things to eat this delicious aioli with, and here are some of my favorites to go with this dipping sauce:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Easy Shortcut Classic Garlic Aioli Recipe
This super easy garlic aioli recipe is one of our favorite sauces – ready in just 5 minutes, super fragrant and tasty from the fresh garlic, and is perfect for eating with crispy air fryer french fries, potato wedges, or even drizzling on roasted vegetables, fish and meats. Plus, it’s gluten-free and dairy-free too!
Lemon Juice: Given how few ingredients are required, I suggest using the freshest ingredients you can find. In this case fresh lemon juice will always taste better than bottled lemon juice.
Olive Oil: I recommend using extra virgin olive oil for the best flavor, but you can also use other oils
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