Are you tired of the same old grilled chicken salad? This Lemon-Basil Aioli transforms simple dishes into something vibrant and memorable. Bright lemon, fragrant basil and a garlicky kick create a creamy, versatile sauce that pairs beautifully with grilled chicken, bunless burgers, roasted vegetables, or as a dip for fries and steamed artichokes. It comes together in about 10 minutes and keeps well in the refrigerator, making it a perfect make-ahead condiment to lift everyday meals.
Lemon-Basil Aioli
2017-01-16 09:59:35
Serves 6
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
For the Aioli
- 1 egg (use pasteurized if you prefer)
- 1 cup safflower seed oil (or a neutral oil of your choice)
- Juice of 1 lemon
- Zest of 1/2 lemon
- 4 cloves garlic, minced
- 1 heaping tablespoon loosely chopped fresh basil
- Salt and freshly ground black pepper, to taste
Instructions
- Bring the egg to room temperature before blending. A quick way is to place the uncracked egg in a small bowl of very warm tap water for about 3 minutes. This helps the emulsion form more easily.
- Crack the egg into the bowl of a blender or into a food processor. Add the first 1/4 cup of safflower oil and pulse briefly to combine, creating the beginning of an emulsion.
- With the blender or processor running on low, very slowly stream in the remaining 3/4 cup of oil. Pour it in a thin, steady drizzle — the slower you add the oil, the thicker and more stable the aioli will become. This step typically takes 2–3 minutes.
- Once the mixture resembles a mayonnaise base, add lemon zest, lemon juice, chopped basil, minced garlic, and a pinch of salt and pepper. Blend briefly until everything is fully incorporated and the aioli is smooth. Taste and adjust seasoning as needed.
- Transfer the aioli to a jar or airtight container. Serve immediately, or refrigerate until ready to use. Chill for at least 30 minutes if you prefer a firmer texture.
Notes & Tips
- Serving ideas: spoon over a bed of arugula with grilled chicken, add thinly sliced red onion and cherry tomatoes for a quick composed salad. This aioli also makes an excellent topper for bunless burgers, fish, or roasted vegetables.
- Dipping suggestions: use it as a dip for roasted sweet potato fries, crispy roasted Brussels sprouts, steamed artichokes, or as a flavorful spread on sandwiches and wraps.
- Oil alternatives: safflower oil provides a neutral flavor, but you can substitute light olive oil, avocado oil, or another neutral oil. Avoid using extra-virgin olive oil if you want a very smooth, mild aioli — its stronger flavor can be overpowering for some palates.
- Food safety: because this recipe uses raw egg, consider using pasteurized eggs if preparing for people who are pregnant, elderly, very young, or immunocompromised. Always store aioli in the refrigerator.
- Storage: keep the aioli in an airtight container in the refrigerator for several days. If separation occurs, whisk lightly to recombine before serving.
- Variations: swap basil for fresh tarragon, chives, or parsley for a different herb profile. Add a pinch of smoked paprika, a dash of Dijon mustard, or a teaspoon of honey to experiment with sweet, smoky, or tangy notes.
By Alex Snodgrass
The Defined Dish