Have you been looking for an easy lemon aioli sauce but just couldn’t seem to replicate it? You can whip up this lemon aioli in just a couple of minutes. Consequently, you’ll have a scrumptious dipping sauce for your snack, one that’s guaranteed to make you drool for days.
I made this sauce to eat with smashed potatoes. You could also use this sauce as a dip for veggies, chicken strips, or chicken wings.
Honestly, I loved this lemon aioli sauce so much that I just wanted to spoon it up.
I make my sauce eggless. Now, while I know that it’s popular to use eggs to make an aioli sauce, and sure, I do that sometimes, but if I can avoid using raw eggs, I do. One of the reasons I find this lemon aioli sauce recipe so easy to make is that I don’t have to deal with an egg.
Apparently, aioli sauce should include eggs. While I would love to be as amazing as Julia Child, I’m just a simple cook who also happens to be busy and ready to eat. So I keep things the way they are.
I served this recipe at room temperature. However, you can make it in advance and store it in the fridge.
What is lemon aioli sauce?
Lemon aioli sauce is a creamy dipping sauce. My homemade lemon aioli doesn’t feature eggs, though. Instead, I mix mayonnaise and sour cream to get that creaminess.
Ingredients in lemon aioli sauce
This lemon aioli only has a few ingredients, and you likely have easy access to all of them. Don’t stress over the ingredients here, I’m telling you. I only use the versions of the following that I also happened to have on hand.
Sour cream - You can use low-fat sour cream in this recipe if you’d like. I didn’t use any special sour cream. I used what I have in the fridge.
Mayonnaise - You can use a low-fat mayo in this recipe. For this one, I used my daily mayonnaise from Aldi.
Lemon juice - If you have lemons in the house, freshly squeezed lemons will taste the best. I used some lemon juice from the jar that we keep in the fridge. We drink lots of lemon in our water, so we keep large containers of it in the refrigerator instead of squeezing lemons all of the time ourselves.
Minced garlic - If you have fresh garlic in the house, feel free to use it and mince. I keep a jar of minced garlic in the fridge at all times. I prefer this in my aioli sauce recipes because it’s a bit juicer.
How long will lemon aioli sauce last?
You can keep homemade lemon aioli sauce in the refrigerator for up to five days. Place it in an airtight container. Next, place it in the fridge right away.
When you get a serving of the lemon aioli out of the container, take what you need and put the sauce right back in the fridge. Don’t allow the lemon sauce to sit out any longer than necessary.
Uses for this sauce
How to make lemon aioli sauce
This sauce is so simple to make that it only requires three steps.
Step 1: Gather your ingredients.
Step 2: Add all of your ingredients to a large mixing bowl.
Note: I mention a large mixing bowl here because I made the mistake of starting with a small mixing bowl. It didn’t provide enough space for whisking. I had to transfer the ingredients to a larger bowl so that I could really whisk it good.
Step 3: Whisk to combine thoroughly. Be sure to whisk this longer than you think that you should. You want to get the ingredients thoroughly combined but also whip it up to be a bit fluffy.
- 1/4 c sour cream
- 1/4 c mayonnaise
- 2 T lemon juice
- 1 t minced garlic
- 1/4 t lemon pepper
- Add all ingredients into a large mixing bowl.
- Whisk to combine.
Amount Per Serving: Calories: 49Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 60mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
The bottom line
This truly divine version of the lemon aioli sauce should save you a bit of work once you incorporate the key steps I mentioned on the step-by-step guide.
With just the right kind of mixing bowl and a talent for whisking, that much-needed fluffiness off the sauce should be within reach in no time!