Lemon Basil Aioli Sauce

Name: Lemon Basil Aioli Sauce
Prep time: 10 min
Total time: 10 min
Yield: 1 cup
Ingredients: 1 large egg yolk; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1 cup neutral oil (like canola or grapeseed); 2 tablespoons fresh basil, chopped; Salt and pepper to taste

Highlighted under: Treats & Confections

I absolutely adore making my own sauces, and this Lemon Basil Aioli has become a staple in my kitchen. The vibrant combination of zesty lemon and aromatic fresh basil creates a bold flavor that elevates everything from sandwiches to veggie dips. Preparing this aioli takes just a few minutes and a handful of ingredients, making it an effortless choice for weeknight dinners or casual gatherings. Plus, once you’ve mastered the technique, you can play around with variations based on your favorite herbs or spices.

Created by

Emma

Last updated on 2026-01-20T12:46:28.218Z

When I first tried making aioli, I was amazed at how simple it was to create a creamy, flavorful sauce at home. This Lemon Basil Aioli was an experiment that turned into a favorite, especially during summer barbecues. The freshness of the basil and the brightness of the lemon work beautifully together, making it a refreshing complement to grilled dishes.

A tip I learned through trial and error is to use room temperature eggs when making aioli; this allows for better emulsification, resulting in a smoother texture. Whether you're dipping fresh veggies or slathering it on a sandwich, this aioli always impresses!

        Why You Will Love This Recipe
        Zesty lemon brightens up any dish
Creamy texture that enhances your favorite meals
Fresh basil adds a delightful herbaceous note

      

Unlocking the Perfect Emulsion

Achieving the right emulsion is crucial for a successful aioli. When starting with the egg yolk, it’s best to use room temperature ingredients, as this helps the oil blend more effectively. Whisking vigorously while adding the oil is essential; it not only incorporates the oil slowly but also creates that light, creamy texture we want. Aim for a steady drizzle, about a tablespoon at a time, to avoid breaking the emulsion.

Visual cues also play an important role. You’ll know you’re on the right track when the mixture starts to thicken and take on a glossy appearance. If it seems too runny, it may be a sign that the oil was added too quickly. If this happens, you can salvage the aioli by starting with a fresh egg yolk in a clean bowl and whisking in the broken emulsion gradually.

Flavor Enhancements and Variations

While lemon and basil are classic choices, don’t hesitate to experiment with the flavors in your aioli. Try adding garlic for a traditional touch or a pinch of chili flakes for some heat. Fresh herbs like parsley or dill can also be great substitutes for basil; just remember to adjust the quantity to complement the overall flavor balance. A splash of balsamic vinegar can add a depth of flavor that works wonderfully, particularly with grilled meats.

For a vegan alternative, consider using aquafaba (the liquid from canned chickpeas) instead of the egg yolk. This will still yield a creamy texture while catering to plant-based diets. Replace the neutral oil with an oil that has a positive flavor profile, like olive oil, to enhance the overall taste of your aioli.

Serving and Storing Your Aioli

To enjoy your Lemon Basil Aioli at its best, pair it with an array of fresh veggies like crisp cucumbers or bell peppers for a refreshing dip. It's also fantastic as a spread on sandwiches, particularly with grilled chicken or vegetable burgers, adding moisture and flavor. Drizzling it over grilled seafood or roasted potatoes can elevate even the simplest dishes effortlessly.

If you have leftovers, store the aioli in an airtight container in the refrigerator. It can typically last for up to a week. The flavors may intensify over time, so it can be even tastier after chilling. However, avoid freezing the aioli, as the texture can separate upon thawing, losing that creamy emulsion that makes it so delightful.

Ingredients

Ingredients:

For the Aioli

1 large egg yolk
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 cup neutral oil (like canola or grapeseed)
2 tablespoons fresh basil, chopped
Salt and pepper to taste

Combine these ingredients for a vibrant and flavorful sauce!

Instructions

Instructions:

Prepare the Emulsion

In a mixing bowl, whisk together the egg yolk, Dijon mustard, and lemon juice until well combined.

Slowly Add Oil

While continuously whisking, very slowly drizzle in the neutral oil until the mixture begins to thicken and emulsify.

Fold in Flavors

Once the aioli is thick, gently fold in the chopped basil and season with salt and pepper to taste.

Serve and Enjoy

Transfer to a serving bowl and enjoy your Lemon Basil Aioli with fresh veggies, sandwiches, or grilled meats.

This aioli can be stored in the fridge for up to a week.

Pro Tips

For an extra kick, try adding a dash of cayenne pepper or garlic to the mixture.

Key Techniques for Success

When making aioli, patience is key. Don’t rush the process of adding the oil; it’s better to take your time to achieve a stable emulsion. If you find your aioli is starting to separate, you can fix it by adding a teaspoon of warm water and whisking vigorously, which can help bring it back together.

Another technique to consider is using a food processor instead of whisking by hand. This can simplify the process, as it allows for a more consistent emulsion without as much effort. Just make sure to add the oil very slowly while the processor is running, observing the emulsion develop before adding more.

Ingredient Insights

Each ingredient in your Lemon Basil Aioli plays a vital role. The egg yolk provides both richness and helps stabilize the emulsion. Mustard not only adds a subtle flavor but also contributes to the emulsion by acting as an emulsifying agent that binds the oil and yolk together. Fresh basil is not only aromatic; its vibrant color and nutrients also enhance the overall appeal of your aioli.

Choosing the right type of oil is equally important; while you can use olive oil for its flavor, it can sometimes overpower the aioli. Neutral oils like canola or grapeseed allow the lemon and basil flavors to shine through without clashing, giving you a well-rounded sauce that complements a variety of dishes.

Scaling Your Recipe

If you're hosting a larger gathering or simply want more aioli for meal prep, scaling up this recipe is easy! Simply maintain the same ratios; for example, doubling the recipe means using 2 egg yolks, 2 tablespoons of mustard, and 2 cups of oil. Just remember to ensure your mixing bowl is large enough to accommodate the increased volume and whisk an extra minute or two to ensure it all emulsifies properly.

For smaller portions, you can halve the ingredients without sacrificing flavor. Consider using a smaller whisk or even a jar with a lid—just add all the ingredients, seal tightly, and shake vigorously. This method also serves as a fun hands-on activity for kids who want to participate in the kitchen!

Questions About Recipes

→ Can I use olive oil instead of neutral oil?

Yes, but note that it will give a stronger flavor to the aioli.

→ How long will the aioli last in the fridge?

It can last up to a week if stored in an airtight container.

→ Can I make this aioli without eggs?

Yes, you can substitute the egg yolk with a vegan mayonnaise for an egg-free version.

→ What dishes pair well with this aioli?

It works great with grilled vegetables, as a sandwich spread, or as a dip for fries.