This easy low carb Lemon Aioli is a creamy, tangy sauce that is perfect for dipping your fried zucchini chips.
If you saw our recipe for Crispy Zucchini Chips, then I know you’ve been waiting for the lemon aioli recipe that you MUST serve with them. For those of you would may not have had aioli before it is basically a garlic mayonnaise. You whip oil, garlic, lemon, and egg yolks (some recipes don’t use eggs) together until it is emulsified and you end up with this flavorful, creamy sauce that is absolutely amazing.
This recipe saves you a little bit of work by starting with mayonnaise instead of making you whip oil, lemon and eggs together until they combine. Instead you just add a little bit of garlic, lemon juice, and parsley to mayonnaise and mix it all up. Then add a little bit of salt and pepper until you get the taste right. It is tart and tangy, and I promise you you’re going to want to add it to everything. I think this sauce would be awesome on some asparagus, or even mixed into some pasta….I might have to try that!
Before you try any of those things you have got to make a batch of fried zucchini chips and start dipping! The dip adds so much flavor and it is totally addictive. I’m not going to be held responsible for how many more fried zucchini slices you wind up eating!
- ½ cup Mayonnaise
- 2 tablespoons Lemon juice fresh squeezed
- 1 teaspoon Garlic minced
- 1 tablespoon Fresh Parsley chopped
- Salt & pepper to taste
Whisk first 4 ingredients together and then add salt and pepper to taste.
For the most flavor cover and let sit in the refrigerator for 30 minutes.