I love to make aioli from scratch using egg yolks, oil, and lemon juice. Unfortunately, it takes a bit of time and lots of whisking and I don’t always have the patience for that. In those times, I like to make this quick aioli using mayonnaise. This sauce is also great for those who may not want to eat the raw egg yolk in most homemade aiolis.
½ cups mayonnaise
1 cloves garlic finely grated
1 teaspoons freshly squeezed lemon juice
½ teaspoons dijon mustard
pinches freshly ground black pepper