Easy Lemon Dill Aioli With Garlic + How To Make It

Black plate with 3 small slices of toast topped with dill aioli and sliced radishes and halved yellow cherry tomatoes with a sprig of fresh dill on top of each.

5 from 1 vote

Easy Lemon Dill Aioli With Garlic + How To Make It

Makes approximately 2 cups or 32 one tablespoon servings. This is very fast in the food processor or stick blender. If whisking by hand, it will take a little longer but is a lovely and meditative task so don't be daunted.

Prep Time10

Total Time10

Servings: servings

Calories: 64kcal

Author: Sabrina Currie

Ingredients

2 Egg Yolks
1 clove Garlic, Minced
1 c Vegetable Oil
½ c Fresh Dill or 1.5 tablespoon dried dill
1 teaspoon Lemon Zest
1 tablespoon Lemon Juice
¼ teaspoon Tobasco (or other hot sauce)
1 teaspoon Sea Salt
¼ teaspoon Black Pepper
Warm Water 1-2 tablespoon as needed

Instructions

In a medium-sized bowl or the bowl of a food processor, add egg yolks, minced garlic, and lemon juice. Whisk or process until whipped and creamy-looking.
Add in a few drips of oil and whisk or process until incorporated. Repeat this step 2 more times. After some oil has been emulsified in, you can add the oil slightly faster (a teaspoon at a time), whisking or blending well after each addition.
Once about ⅓ of the oil has been incorporated, add in dill, lemon zest, hot sauce, salt and pepper. Keep adding the oil in small amounts and blending between each addition. Once the olive oil is used, add water and continue with the vegetable oil until it's all added and the aioli is thick.
If you find the aioli too thick, you can add 1 teaspoon of water at a time until it's as loose as you like. Season to taste with additional salt and pepper if desired and serve or refrigerate.

Notes

Be sure to add the oil extremely slowly at first to prevent the aioli from breaking (separating and looking curdled).

Keep covered and store in the refrigerator for up to 7 days.

Nutrition