Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a ceramic bowl, full of lemon caper aioli, garnished with a lemon and capers

Lemon Caper Aioli


  • Author: Kyndra Holley
  • Total Time: 10 minutes
  • Yield: 1 1/4 cups (10 servings) 1x
  • Diet: Gluten Free

Description

This quick and easy Lemon Caper Aioli recipe is fresh and light and comes together in less than 5 minutes. Aioli is pretty much the perfect condiment. It goes well with just about everything - on burgers, as a dip for fries, on roasted vegetables, on seafood, with steamed artichokes, you name it!


Ingredients

Units Scale
  • 1 cup mayonnaise (get my homemade recipe here)
  • 4 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon onion powder
  • 3 tablespoons capers
  • salt and pepper, to taste

Instructions

  1. In a mixing bowl, combine the mayonnaise, garlic, Dijon, lemon juice, onion powder, capers, salt and pepper. Mix until all the ingredients are well incorporated. Refrigerate for 1 to 2 hours before serving. 

Notes

  • net carbs per serving: less than 1 g
  • Storage: store in the refrigerator for up to 2 weeks (be sure to check the expiration date on the condiments you use to make this)
  • Spice it up: Add a little bit of pure horseradish root to make a spicy version.
  • Add chives: Try it with chives in place of or in addition to the capers. Delicious!
  • Other flavor combos: tomato basil, pesto, cilantro lime, chipotle lime.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Condiment Recipes
  • Method: Mixing
  • Cuisine: French

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 148
  • Fat: 16g
  • Carbohydrates: less than 1 g
  • Fiber: less than 1 g
  • Protein: 1g

Keywords: homemade aioli recipe, lemon caper aioli, garlic aioli recipe, how do you make aioli, what is the difference between mayo and aioli