Recipe

Zesty Garlic Aioli Recipe

Creamy, cozy, and bright with lemon and garlic. This quick aioli turns fries, sandwiches, and roasted veggies into something you want to “taste-test” five times.

By Matt Campbell

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4.9

A small ceramic bowl filled with creamy garlic aioli topped with lemon zest and black pepper on a wooden cutting board with a halved lemon and garlic cloves nearby

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Aioli is one of those little kitchen upgrades that makes a regular Tuesday dinner feel like you did something. You know, the kind of sauce that makes you dip one fry, then another, then suddenly you are hovering over the pan like a very committed quality control manager.

This zesty garlic aioli is creamy and cozy but still bright, thanks to lemon juice and a little zest. It is also flexible. Go classic and mellow, or crank the garlic and make it boldly unapologetic. Either way, it is fast, it is friendly, and it makes almost anything taste more like you meant it.

A spoon dipping into a bowl of thick garlic aioli with fries in the background on a kitchen counter

Why It Works

Big flavor, tiny effort: you get that restaurant-style bite with pantry ingredients.
Balanced, not harsh: the lemon lifts the garlic so it tastes lively, not aggressive.
Thick and clingy: perfect for fries and sandwiches because it actually stays put.
Easy to customize: make it spicy, smoky, herby, or extra tangy without breaking the recipe.

Note: Classic aioli is an emulsion of garlic and oil (often helped along with egg yolk), while this version uses mayo for a foolproof shortcut and that same garlicky vibe.

Pairs Well With

Storage Tips

Refrigerate: Store aioli in an airtight container in the fridge for up to 4 to 5 days, depending on your mayo freshness and how clean your spoon game is.

Stir before serving: It can loosen slightly as it sits. A quick stir brings it right back.

Keep it cold: Since this is mayo-based, do not leave it at room temp for more than 2 hours (less if it is hot out).

Freezing: Not recommended. Mayo-based sauces can separate and get grainy after thawing.

Common Questions

Is this real aioli or “garlic mayo”?

It is a shortcut aioli made with mayonnaise, which is basically a ready-made emulsion. The flavor is absolutely in the aioli realm, and it is the version I actually want on a weeknight.

How do I make the garlic flavor less intense?

Start with 1 small clove and let the aioli sit for 10 minutes, then taste. Garlic gets louder as it rests. You can also use roasted garlic for a sweeter, softer bite.

Too garlicky anyway? Add a spoonful or two of mayo and an extra squeeze of lemon to rebalance.

Can I use bottled lemon juice?

Yes. It will not taste quite as bright as fresh, but it still works in a pinch. Taste at the end and add a little more if you want extra zip.

Why did my aioli taste bitter?

Two usual suspects: too much lemon zest (avoid the white pith) or garlic that was old or sprouting. Use fresh garlic and zest lightly.

How do I thin it for drizzling?

Whisk in 1 teaspoon water at a time, or a little extra lemon juice. Go slowly so it stays creamy, not runny.

How do I fix it if it is too salty?

Easy fix: whisk in a little more mayonnaise. If it needs brightness after that, add a small squeeze of lemon.

Is it safe without raw egg?

Yes. Using store-bought mayo avoids the raw-egg step while still giving you the same creamy texture.

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
Microplane or fine grater (for garlic and zest)
Whisk or fork
Measuring spoons
Rubber spatula (optional, for scraping every last bit)

I started making aioli when I realized I was basically building whole meals around “something to dip.” Roasted potatoes, chicken cutlets, leftover pizza crust, a random carrot I swore I was going to snack on. This sauce became my cozy safety net: creamy enough to feel comforting, zippy enough to keep things from tasting flat. Also, it is the kind of recipe that forgives a little chaos. Add more lemon if you got heavy-handed with garlic, add more mayo if you got too excited with the salt. Taste, adjust, repeat. That is the fun part.