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Make a creamy, zesty, bright, aioli using only four ingredients. Use it where ever you would use mayonnaise – as a spread or a dip.
Uses for Lemon Garlic Aioli
- Use it instead of tartar sauce for crab cakes. It will add that extra lemony zing.
- Drizzle it over green beans or asparagus.
- It makes the perfect dip for salmon cakes.
- Take French fries to a new level with this lemony garlic dip.
- Drizzle it over roasted potatoes or use it as a side dip for potatoes.
- The only dip we use for artichokes.
- Try it instead of mayo in chicken salad or on a ham or turkey sandwich.
Ingredients
Let’s Make 2-Minute Lemon Garlic Aioli
- Peel and grate the garlic using a small grater or zester.
- Zest lemon and chop fresh parsley.
- Add mayonnaise to a small mixing bowl.
- Add minced garlic, lemon juice, lemon zest, and fresh parsley.
- Stir until mixed.
- Cover and chill for 1-2 hours.
More KKM Recipes
- Sweet and Tangy Amish Macaroni Salad
- Melon Ball Prosciutto Salad
- Strawberry Cheesecake Dip – No-bake recipe
- Parmesan Herb Smashed Potatoes
TWO-MINUTE FOUR INGREDIENT LEMON GARLIC AIOLI
Make a creamy, zesty, bright, aioli using only four ingredients. Use it where ever you would use mayonnaise – as a spread or a dip. Creamy, zesty, bright deliciousness.
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Servings: 4 servings
Ingredients
- 1 cup mayonnaise
- 2 tbsp fresh lemon juice
- 1 tbsp fresh lemon juice
- 1/2 garlic clove
- 2 tbsp fresh chopped parsley
Instructions
- Peel and grate the garlic using a small grater or zester.
- Zest lemon and chop fresh parsley.
- Add mayonnaise to a small mixing bowl.
- Add minced garlic, lemon juice, lemon zest, and fresh parsley.
- Stir until mixed.
- Cover and chill for 1-2 hours.
Notes
This recipe will keep for 3-4 days in an airtight container in the refrigerator.
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