Easy Homemade Basil Aioli With Lemon And Garlic

Looking for the best basil aioli recipe? This is it! Easy homemade basil aioli with lemon and garlic gets big bold flavor from fresh basil, garlic cloves and lemon along with parsley, chives. This delicious creamy sauce is great as a sandwich spread, as a veggie dip and on grilled salmon or chicken.

With just a handful of ingredients and less than 15 minutes, this fresh basil garlic mayonnaise is the perfect dip. (DF, GF)

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Why you should make this easy basil aioli recipe + how to use it

This tasty aioli is easy and delicious. The vibrant flavor will up your sandwich game (chicken salad sandwich anyone?) or impress your guests as a fantastic dip for crab cakes, raw vegetables, French fries or sweet potato fries. It also makes a great dressing for pasta salad, potato salad or Niçoise salad.

Fresh basil aioli can be made up to a week in advance and stored in a glass jar in the fridge.

What is aioli?

Traditional aioli is a classic French sauce and it is homemade garlic mayonnaise.  Aioli is a simple sauce made by whisking egg yolks, fresh garlic and olive oil into a creamy texture. It is seasoned with Dijon mustard and a little lemon juice or white vinegar.

Garlic aioli is a versatile aioli that is used on anything that benefits from mayo. It's also a great jumping off point for adding in other flavours, particularly fresh herbs. (Find my bacon aioli recipe here.)

Ingredient List

This fancy mayonnaise is made with simple ingredients. Watch eggs, oil, fresh herbs and garlic transform into the perfect condiment like magic! A small food processor or immersion blender makes this recipe ultra fast. Lemon basil aioli can also be made with a whisk and bowl. It will take a little longer but is a meditative and satisfying process.

• Raw Eggs - Don't be put off by the raw eggs. Washing the eggs before cracking and separating them can help ensure food safety. The raw egg yolks are key to creating an emulsion that is this creamy aioli. 
• Oil - I've used olive oil but any neutral vegetable oil such as canola oil or avocado oil, works well too. If you happen to have basil oil, use ½ olive oil and ½ basil oil for extra basil flavor!
• Basil - Fresh basil leaves will make the best aioli but in a pinch, you can substitute basil pesto (pesto aioli!). I don't recommend dried basil as it won't give the fresh and spicy flavor of fresh basil.
• Garlic - Like the basil, using fresh garlic makes a big difference. Be sure to mince it finely with sharp knife or grate it on a microplane grater to avoid large chunks of garlic in your sauce. I don't recommend dried garlic powder, tho in a pinch, you can use a small amount.
• Anchovy - This is an optional ingredient but I adore the extra boost of flavor it brings to this dipping sauce. You can use whole anchovies from a tin or a teaspoon of anchovy paste from a tube. If you omit the anchovies, simply adjust the amount of salt accordingly. 

Substitutions + Variations

There are lots of ways to have fun with this simple aioli recipe. Change up the herbs, the acid, or the spice level to make it your own perfect sauce.

• Spicy Basil Aioli - Double or even triple the hot sauce for a spicy rendition of this aioli recipe.
• Pesto Aioli - Add in a ½ cup of finely grated parmesan cheese and a ¼ cup of finely crushed pine nuts or pistachio nuts for a fantastic pesto aioli. Alternatively you can simply swap out the basil and garlic for a few tablespoons of pre-made pesto sauce. 
• Tarragon Aioli - Swap out the basil for fresh tarragon. This homemade mayonnaise with tarragon is absolutely delicious with grilled, baked or roasted fish.
• Anchovy - If you don't have (or don't want to use) anchovy, use a little extra salt or a teaspoon of dijon mustard or a ½ teaspoon of mustard powder.
• Lemon - No lemon juice? Swap in an equal amount of lime juice or white wine vinegar. If you have lemon juice concentrate, use half the amount as you would fresh.

Step By Step Instructions

Aioli is a fun sauce to make. Make it with a small food processor, immersion blender or by hand with a bowl and whisk. The key to success is to start adding the oil slowly. As the sauce thickens, you can add the oil faster.

1. Whisk together egg yolks, garlic, lemon juice , ½ teaspoon salt and vinegar until it gets light and frothy.

2. With blender running or while whisking, slowly start adding oil. Start with a few drops at a time until it starts thickening and then you can start adding it faster. 
3. Once half of oil has been incorporated, add the remaining ingredients. Continue blending and adding oil until finished. Season to taste with additional salt and black pepper if desired.

4. If sauce gets too thick, add a little water a teaspoon at a time until desired consistency is reached. Taste and adjust salt blending well after adding.

​Storage + Expert Tips

Store easy basil aioli with lemon and garlic (and all fresh aioli recipes) in the refrigerator in a covered container, preferably glass.

Do not freeze aioli, it will separate when thawed and lose optimum flavor and texture.

How To Fix A Broken Aioli

If you add the oil too fast, your sauce may 'break'. It will not emulsify and appear 'grainy' or you will see the oil separate. If this happens, follow the directions here to fix a broken sauce.

Ways To Serve Fresh Veggies

Fresh raw vegetables are at their peak in the summer and there is no easier way to eat them than simply dipping and eating raw. Here I have blanched the beans to make them extra tender but most vegetables are just fine completely raw.

A favorite simple spring or summer recipe is a garden salad, made by using whatever is growing on that particular day. Alternatively, you can make your dressing out of raw fruits and veg that are grated or pureed. If you're in the mood for cooking, I love Roasted Eggplant Dip or Mutabal, a traditional Middle Eastern eggplant dip.

For some dinner pairings, try Roasted Miso Glazed Salmon, Salmon Carpaccio or Nicoise Salad with Fresh Tuna.

Below are some fun and easy centerpieces also foraged from the garden and arranged simply in mason jars that added a little color to our casual summer party. I love decorating and garnishing plates with fun little flowers, herbs and leaves from my garden.

Related Recipes From The Garden

If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.

Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze and my shopping guide. And if you like this recipe, I would love it if you give it a star rating in the recipe card.

Cheers and happy cooking, Friends! Sabrina

📖 Recipe

Easy Homemade Basil Aioli with Lemon and Garlic

A delicious tangy and fresh sauce perfect for dipping veggies into or dressing a nicoise salad. Makes approximately 2 cups.

5 from 21 votes

Print Pin Rate

Course: Condiment, Dip, Dressing, Salad Dressing, Sauce

Cuisine: canadian, French

Prep Time: 15 minutes minutes

Servings: 16 servings

Calories: 130kcal

Author: Sabrina Currie

Ingredients

• ▢ 2 Egg Yolks
• ▢ 1 Garlic Clove, Finely Minced
• ▢ 1 c Basil, Chives + Parsley
• ▢ 1 c Olive Oil
• ▢ 1 teaspoon Lemon Zest
• ▢ 3 tablespoon Lemon Juice
• ▢ 1 tablespoon Sherry Vinegar (Red wine vinegar is a fine substitute)
• ▢ 4 Anchovy Fillets
• ▢ 1 teaspoon Black Pepper
• ▢ ½ teaspoon Salt (Add after anchovies and adjust to taste as needed)
• ▢ 6 drops Hot Sauce (Tobasco)

Instructions

• Using a high powered blender, food processor or whisk, blend egg yolks and garlic. Add lemon juice and vinegar and whisk until light and frothy.
• With blender running or while whisking, slowly start adding oil. Start with a few drops at a time until it starts thickening and then you can start adding it faster.
• Once half of oil has been incorporated, add the remaining ingredients except salt and then continue blending and adding oil until finished. If sauce gets too thick, add a little water a teaspoon at a time until desired consistency is reached. Taste and adjust salt blending well after adding.
• Serve immediately or refrigerate up to 7 days stored in a glass jar or other airtight container.

Notes

Be sure to start adding the oil slowly. If you add it too fast before it starts to emulsify and thicken, your sauce may "break" which will make it appear grainy. 

If your aioli breaks, see the section above on fixing a broken aioli.

Nutrition

Calories: 130kcal | Carbohydrates: 0.5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 75mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.2mg

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