Recipe

Healthy Aioli Recipe

Bright, citrusy, and garlicky with a creamy texture that feels indulgent but keeps things light. Made in minutes with simple ingredients you can actually find.

By Matt Campbell

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4.8

A small bowl of pale yellow citrus aioli with lemon zest on top, next to a halved lemon and a few garlic cloves on a wooden cutting board in natural light

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Aioli has a reputation. It is either that glorious, restaurant-y sauce you dunk fries into like you are making important life choices, or it is a dense mayo bomb that takes over everything on the plate. This version lives in the sweet spot.

Quick note for the purists: traditional aioli is garlic and olive oil, while a lot of modern “aioli” is basically flavored mayo. This is a yogurt-based, aioli-style sauce that keeps the vibe, keeps the garlic, and keeps things lighter.

We are going bright and citrusy with lemon, a little orange zest for that sunny pop, and just enough garlic to keep it honest. For the base, we lean on Greek yogurt for tang and protein, then use a modest amount of mayo or olive oil to bring back that classic, silky feel.

It is the kind of sauce that makes a weeknight chicken bowl feel like you tried. You did not. You just made a very smart sauce.

A spoon lifting a creamy citrus aioli from a bowl, showing the thick, glossy texture

Why It Works

Big flavor, lighter feel: Greek yogurt delivers creaminess and tang while keeping the sauce from feeling heavy.
Citrus does the heavy lifting: Lemon juice plus zest brings brightness that wakes up everything from roasted veggies to seafood.
Garlic, but not aggressive: Grating the garlic makes it melt into the sauce for a smooth bite.
Fast and flexible: Whisk it in a bowl or blend it in a mini food processor. Adjust thickness with a splash of water or extra lemon.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 3 to 4 days. Use clean utensils, keep it cold, and trust your senses. If it smells or tastes off, toss it.

Stir before using: Citrus and yogurt can loosen slightly in the fridge. A quick stir brings it right back.

Flavor note: After a day in the fridge, the harsh garlic bite continues to mellow, but the overall garlic flavor can feel a bit more present because it has had time to spread through the sauce.

Do not freeze: Yogurt-based sauces tend to separate and get grainy after thawing.

Food safety note: If you used homemade mayo or added any raw egg, keep it chilled and use within 2 days.

Common Questions

Is this aioli actually healthy?

It is lighter than a mayo-heavy spread because the base is mostly Greek yogurt, with just a small amount of mayo (or olive oil) for richness. You still get that creamy, dip-worthy texture, just with less oil and a little extra protein.

Is this “real” aioli?

Traditional aioli is a garlic and olive oil emulsion. Restaurant-style “aioli” often means a flavored mayo. This recipe is a yogurt-based aioli-style sauce with citrus and garlic, designed to taste bright and feel lighter, with no raw-egg emulsion.

Can I make it without mayonnaise?

Yes. Swap the mayo for extra-virgin olive oil for a cleaner, more Mediterranean vibe, or simply add more yogurt. If you go yogurt-only, expect a tangier, slightly less silky finish.

How do I keep the garlic from tasting too sharp?

Use a microplane to grate it into a paste and let the aioli rest 10 minutes before serving. The bite softens, and the flavor blends in. If you are garlic-sensitive, start with 1 small clove and work up.

Why is my aioli too thin?

Greek yogurt varies by brand. If it is thin, add 1 to 2 tablespoons more yogurt, or chill the aioli for 20 to 30 minutes to help it thicken.

Why is my aioli bitter?

Bitterness usually comes from too much citrus pith in the zest or an overly robust olive oil. Zest only the colored part of the peel, and use a mild olive oil if you are sensitive to bitter notes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small mixing bowl
Whisk or spoon
Microplane or fine grater (for garlic and zest)
Measuring spoons
Optional: mini food processor or blender (for extra-smooth aioli)

I started making this citrus aioli during a stretch of “I want something fresh, but I also want something creamy” dinners, which is basically my default setting. I was roasting whatever vegetables needed saving, cooking a quick protein, and then everything tasted like… responsible choices.

Then I whisked together yogurt, lemon, and garlic and suddenly the whole plate had a point of view. It is bright, a little punchy, and it makes even leftover chicken feel like it belongs in a toasted pita with crunchy cucumbers and a restaurant vibe on a budget.