Lemon Garlic Aioli

By Addie

"This is a great recipe that I found in another users comments but nowhere else on the site. Enjoy! We use this as a dip for crab cakes or as a spread on sandwiches."

Ingredients

• 3/4 cup mayonnaise
• 3 cloves garlic, minced
• 2 1/2 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper

Details

Servings 1
Adapted from allrecipes.com

Preparation

Step 1

Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

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REVIEWS: (134)

So much easier than preparing it from scratch and with great results! Loved it, and it was perfect to accompany our crab cakes. I made no changes, nor will I next time.

I loved this! I used this to dip my Garlic Pita Bread Bites I made from this site and they went very well together. I will say that the resting time is needed because if you don't 'rest' your dip will taste way too much like lemon juice. If you let it sit you won't have that lip puckering lemon tang.

Awesome! This was just what I was looking for to spread on steak sandwiches - I did use Hellman's light mayo, but other than that I didn't change a thing. This is fabulous on sandwiches!

This recipe is amazing, great for artichokes, asparagus, as a spread, you name it! Although I never add salt and I accidentally did the other night it was awful! Just too much, if you have to have salt in it I would say use half the amount it calls for, but it is great without it.

This was good, but I only used 2 TBSP of the lemon juice and it was STILL too much. Next time I will cut it down even more.

Pretty good! Made this to "slather" on Meatball Sandwiches (BIGGUY728). A fast food restaruant that my fiance and I frequent makes a GREAT meatball sub. What makes it soooo yummy is the garlic spread on it. This was perfect for that! I tasted this before spreading on my bread and found it to be too salty for my liking (but that's an easy fix - just use less salt next time, doh!). I was worried about using 2.5 T lemon juice (thought it was a typo), but went with it and am glad I did. Next time I'll use fresh juice tho.... I think I'll treat this as a sandwich spread only; I'd prefer remoulade or tartar sauce with crab cakes, but that's just me. This is such an easy recipe, I won't ever make aioli from scratch, that's for sure! Thanks for sharing! UPDATE: USED UP LEFTOVERS AS A DIP FOR PLAIN 'OL POTATO CHIPS. THIS WAS GOOD, BUT PARTICULARLY SOUR AFTER SITTING FOR A DAY. I THINK FRESH LEMON (TO TASTE) WOULD TAKE CARE OF THAT!

I roasted my own garlic today so I used that in this recipe. Really, REALLY yummy. I don't think that I could turn back now and use plain mayonnaise again. NOTE: I did use low-fat mayonnaise and fresh lemon juice, not bottled.

I really miss the aioli I used to get at this great Mediterranean restaurant near where I worked when I lived in Cali, but unfortunately I moved to where there is nothing for Greek food...anyway, I decided to try this recipe, and it was very similar, but I would omit the pepper, or use white pepper instead of the black, I think it overpowers other ingredients.

Yum & easy! Used it on a Bacon, Lettuce, Avocado, and Tomato Wrap. Thanks!

This recipe is so simple but good. My nine yr old prepared it by herself. We used this recipe as a dipping sauce for crab cakes. We added a hint of Old Bay seasoning, dry dill weed, and dry parsley, it's important to let it rest in the refrigerator for the flavors to blend.

This is awesome! We use it to dip our yam fries in. My sister-in-law showed me how to smash and spread the garlic in coarse sea salt with the flat of a knife. It makes it a smoother texture, so your not getting chunks of garlic.

Prepared exactly as written with terrific results! I wouldn’t change a change. I chilled the sauce for several hours before serving. This was easy to prepare, simple and perfect with, “My Crab Cakes,” also from this website.

This recipe turned out delicious! I made it the night before I needed to use it so it got to sit way longer than 30 mins. I used really large garlic cloves cause I love garlic flavor and I omitted the salt. I got to admit, I was skeptical of adding in the lemon juice cause I thought it would give the aioli a tart flavor but it was just fine. I used this on my BLT wrap instead of plain mayo and I don't think I am ever going back! I am already thinking of other uses for this recipe. Thanks for sharing.