Go Back
Lemon Dill Garlic Aioli! So delicious and so easy to make! Zippy, flavorful and so delish! This would be terrific on just about anything!
Print Recipe
4.50 from 2 votes

Lemon Dill Garlic Aioli

Aioli originates from Spain, Italy, France and the Mediterranean Basin so I'm listing them all!
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Keyword: aioli, aioli sauce, lemon dill aioli, lemon dill garlic aioli

Equipment

  • food chopper, food processor or immersion blender

Ingredients

  • 2 cloves garlic
  • 1 heaping teaspoon Dijon mustard
  • 2 large egg yolks room temperature!
  • 1 to 2 tablespoons fresh dill chopped
  • 1/2 cup good quality extra virgin olive oil or avocado oil or a combination of both
  • 1/4 cup fresh lemon juice* split
  • salt and pepper to taste

Instructions

  • Using a mini food chopper, food processor or immersion blender, blend up the garlic, Dijon mustard, egg yolks and the dill until combined.
  • With the food processor running, slowly pour in the olive oil, in a slow, steady stream, until completely blended, combined and slightly thick. Turn off the food processor, add in the lemon juice and salt and pepper (start with half of the lemon juice; I like adding this much lemon juice but add half first and taste and then add the rest if desired). Pulse again to combine and taste! Enjoy and see storage tips below!

Notes

*for even more brightness and zip, add a little lemon zest! 

Avoiding Breaking the Aioli

Making aioli isn't complicated—but it can go wrong. With any emulsification, the most important step in the process is adding the oil in a slow, steady stream. Adding it too quickly will cause the sauce to "break," a common term that refers to when the oil is no longer suspended in the liquid, forming a greasy pool on the surface.

How to Store Aioli

"Aioli is delicious and versatile, but it has a short shelf life—so use it up! For safe storage, keep aioli in the refrigerator no longer than five days if you made it using raw egg yolks, not pasteurized ones."