This Roasted Garlic Lemon Aioli pairs well with everything from vegetables to seafood!
The first time I ever saw aioli on a menu, I probably wondered what heck it was and moved on to something familiar. Like so many other delicious foods, I passed this one by for far too long! Now, I can’t get enough of this Roasted Garlic Lemon Aioli!
So what is aioli? It’s traditionally a Mediterranean condiment made with olive oil, garlic, and sometimes other emulsifiers, like eggs. Here in America (and probably plenty of other countries), we often take a short cut and use mayonnaise. I haven’t attempted a traditional aioli yet, but am definitely planning to. However, in the meantime, this super quick and easy recipe for my version of Roasted Garlic Lemon Aioli is plenty delicious to hold me over!
This aioli is full of roasted garlic flavor, and the lemon adds a little tang to it. I first used Roasted Garlic Lemon Aioli as a sauce for Lemon Garlic Shrimp Cakes. They make the perfect pair! I won’t even make the shrimp cakes now unless I have everything to make the aioli to go along with them. It’s also great as a vegetable dip! There are so many things I can think of that would even better with an aioli, like this one, along side it!
Roasted Garlic Lemon Aioli
Roasting garlic does take a little time, so you will want to have that done and ready to go before you start preparing the aioli.
This Roasted Garlic Lemon Aioli is primarily made up of ingredients you may already keep on hand! Once you’ve got your roasted garlic done, it takes all of 3 minutes to mix everything together! I strongly recommend using fresh garlic and lemon juice. I’ve made it in a pinch with jarred garlic and bottled lemon juice, and while it’s still tasty, you can definitely tell something is missing.
I hope you love this recipe for Roasted Garlic Lemon Aioli as much as I do! If you have any suggestions for what to pair it with, I’d love some more ideas! Leave a comment and let me know!
- 1/4 Cup mayonnaise
- 2 cloves roasted garlic
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
Combine all ingredients until blended well. Keep refrigerated.