Quick & Easy Herbed Aioli
This creamy herbed aioli comes together in minutes and will instantly elevate your meals. Serve it as a dip for Grilled Potatoes or Oven Fries (or other veggies), spoon it over chicken or white fish, slather it on sandwiches and burgers, and more!
Servings: 1 cup
Ingredients
- 2 tablespoons fresh lemon juice
- 1 garlic clove, grated
- 1 cup mayonnaise
- 2 tablespoons finely chopped fresh herbs, such as parsley, chives, basil, tarragon, dill and/or chervil
Instructions
- In a medium bowl, combine the lemon juice and garlic. If you have the time, let it sit for 5 minutes (this will mellow out the garlic). Whisk in the mayonnaise and chopped herbs (I prefer to do a mix of at least 2 herbs—you can use whatever you like or have!). Season with salt and pepper to taste.
Notes
Do Ahead: The aioli can be refrigerated for up to 3 days.
Tips:
- You can use a mix of wherever fresh herbs you like in this herbed aioli. Parsley, chives, basil, tarragon, dill and/or chervil are all fantastic.
- For a vegan aioli, use a vegan mayonnaise .
- Grating the garlic using a microplane allows it to fully integrate into the aioli, but you could finely chop it instead.
- For a milder garlic flavor, add a crushed garlic clove to the lemon juice and let it sit for 15-30 minutes (the garlic will infuse the lemon juice with a mild garlic flavor). Remove the clove before adding the mayonnaise.
- For a Mexican style aioli, swap out the lemon juice for lime juice and use fresh cilantro.
- You can transform this aioli into a creamy salad dressing by adding more lemon juice (it should taste bright yet balanced).
- This herbed aioli is AMAZING with these Grilled Potatoes and Oven Fries!
Loved this recipe? Check out @nickisizemore for more!