I’m doing something here that I usually try to avoid – naming a recipe something that is technically incorrect, but sometimes it’s just the easiest way to go.  There are many thoughts on what a true aioli even is, and while it’s usually something you emulsify yourself (traditionally with olive oil), thankfully it’s acceptable to call a mayo-based condiment an aioli.  And let’s be honest, compound mayonnaise just doesn’t have the same ring to it!

Lemon Basil Aioli

Prep Time: 5 minutes
Inactive Time: 1 hour
Servings: 1 cup


  • ½ teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons canola oil
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • ½ cup basil leaves, lightly packed
  • 1 small clove garlic, optional
  • ¾ cup mayonnaise


  • In a mini food processor, blend the lemon zest, lemon juice, oil, honey, salt, basil and garlic, if using, until smooth.
  • Add the mayonnaise and mix, scraping down the sides, until fully combined.
  • Transfer for 1 storage container and refrigerate for at least one hour before serving to let the flavors meld.; stir well before serving.
Course: Condiments
Author: Anthony Michael Contrino