If you’re looking for a go to sauce that instantly elevates just about anything, then this Creamy Herb Aioli is it. It’s rich and tangy from the mayo and sour cream, brightened with fresh lemon juice, layered with garlic and shallot, and then finished with a generous handful of fresh herbs for that fresh, garden inspired flavor.
It’s the kind of dip that feels a little elevated but takes just minutes to throw together. Perfect for entertaining, weeknight dinners, or honestly just dipping whatever you have in the fridge.
And if you really want to understand how good this is, pair it with my Crispy Oven Potatoes. The golden, crunchy edges of those potatoes dipped into this cool, creamy aioli is absolute perfection. It’s one of my favorite combinations and such an easy way to make a meal feel special.
Why you’ll love this recipe!
What ingredients do I need?
- Mayonnaise: The creamy base that gives this aioli its rich texture
- Sour cream: Adds tang and balances the richness
- Buttermilk: Loosens the sauce and adds a subtle tangy depth
- Lemon juice: Brightens everything and balances the flavors
- Dijon mustard: Adds depth and a slight sharpness
- Sugar (pinch): Balances acidity and enhances overall flavor
- Garlic (fresh): Adds bold, savory flavor
- Shallot: Mild onion flavor that’s slightly sweet and delicate
- Garlic powder and onion powder: Boost overall savory depth
- Smoked paprika: Optional, but adds warmth and a subtle smoky note
- Worcestershire sauce: Adds umami and a little complexity
- Parsley and chives (fresh): Bring brightness, freshness, and color
- Salt and pepper: Essential for balancing and enhancing flavor
Recipe Variations
- Spicy: Add a pinch of cayenne or hot sauce for heat
- Smoky: Mix in a little chipotle powder for a smoky twist
- Ranch Style: Blend in fresh dill as well
Pro Tips
- Let the aioli chill for at least 30 minutes after blending, this step makes a big difference in flavor as everything melds together and it will thicken slightly.
- Use fresh herbs for the best flavor, this is where the recipe really shines.
- Don’t skip the shallot. It adds a subtle depth that makes this taste more elevated.
- Taste after chilling and adjust the salt, lemon juice, or seasoning as needed.
- For a thinner consistency, add a splash more buttermilk; for thicker, add a bit more mayo.
- A quick blend is all you need! Over blending can make the texture too loose. I love to use my Beast Blender for this!
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Sour cream: Replace with Greek yogurt for a lighter option
- Buttermilk: Use regular whole milk and a splash of lemon juice if you don’t have buttermilk
- Shallot: Swap with finely minced red onion
- Fresh Herbs: Use dried herbs in a pinch (use ⅓ the amount), though fresh is best
Dietary Substitutions
- Gluten free: Naturally gluten free, just check the Worcestershire label
- Vegetarian: Use a vegetarian Worcestershire alternative or soy sauce
- Dairy free: Substitute sour cream and buttermilk with your favorite dairy free alternatives
Leftovers and Storage
- Store in an airtight container in the refrigerator for up to 4–5 days.
- Stir before serving if any separation occurs.
- This aioli is best served chilled and should not be frozen, as the texture may change.
But, I Still Have A Few Questions…
Can I make this ahead of time?
Yes, and it’s even better when made ahead. The flavors develop as it chills and it will thicken slightly.
How long does it last in the fridge?
Store in an airtight container for up to 4–5 days. Stir before serving.
Can I substitute Greek yogurt for sour cream?
Yes, it will be slightly tangier but still delicious.
What does this pair best with?
It’s incredible with veggies, chicken, burgers, sandwiches, and especially my Crispy Oven Potatoes.
Can I make this without a blender?
Absolutely. Just finely mince everything and whisk well. The texture will be slightly more rustic but still delicious.
What if I don’t have buttermilk?
You can substitute with regular whole milk and a tiny squeeze of lemon juice or vinegar.
Is this the same as traditional aioli?
Not exactly, traditional aioli is made with garlic and oil. This is a creamy, mayo based version that’s quicker and more versatile.
Can I make it spicy?
Yes! Add a pinch of cayenne, a dash of hot sauce, or even a little chipotle powder for heat.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Creamy Herb Aioli
Ingredients
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp buttermilk
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Pinch of sugar
- 1 garlic clove minced
- 1 tbsp shallot minced
- ½ tsp garlic powder
- ½ tsp onion powder
- Pinch smoked paprika optional
- ¼ tsp Worcestershire sauce
- 2 tbsp fresh parsley chopped
- 3 tbsp fresh chives chopped
- Salt to taste
- Pepper to taste
Instructions
- Add all ingredients to a blender or food processor.
- Blend until smooth and fully combined.
- Taste and adjust salt, pepper, or lemon juice as needed.
- Transfer to a container and refrigerate for at least 30 minutes before serving.
- Serve chilled as a dip, spread, or sauce.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.