Ingredient substitution guide
Best substitutes for lemon aioli
Best swap for lemon aioli: Mayonnaise, stir in lemon juice and a small crushed garlic clove to taste.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Lemon Aioli?
The best swap for Lemon Aioli is Mayonnaise, stir in lemon juice and a small crushed garlic clove to taste. Another option is Garlic Aioli, add extra lemon juice to taste. The table below also lists Plain Greek Yogurt, 3 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Mayonnaise | stir in lemon juice and a small crushed garlic clove to taste |
| Garlic aioli | add extra lemon juice to taste |
| Plain Greek yogurt | add lemon juice and garlic; lighter, tangier; contains milk, and removes the egg |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.