Enjoy the perfect pairing of zesty fresh lemon and aromatic dill in one homemade lemon dill aioli recipe. Serve the sauce with everything from appetizers like calamari and tempura to sandwiches, seafood, chicken or vegetables.
What is Lemon Dill Aioli?
Lemon dill aioli is a tangy and slightly sweet sauce or condiment that combines the vibrant flavors of lemon, dill, and garlic with a creamy base crafted from egg yolks and olive oil. Freshly squeezed lemon juice, zest, and chopped dill in this recipe create a unique and refreshing flavor for a sauce that tastes great with seafood, chicken, and vegetables.
Ingredients You’ll Need
- Egg Yolks: Creamy egg yolks are blended with garlic and olive oil to provide a smooth and creamy texture.
- Garlic: I use three cloves of garlic, but don’t let me tell you how much to use – measure with your heart.
- Lemon: Freshly squeezed lemon juice and zested lemon peel add a bright and tangy flavor to the aioli.
- Spices: Season the zesty Lemon Dill Aioli with mustard powder and salt.
- Olive Oil: High-quality extra virgin olive oil is the main ingredient that gives aioli its creamy texture and rich flavor.
- Dill: Fresh dill is an herb with a slightly sweet taste and hints of star anise or licorice. Add the finely chopped dill to provide a unique herby flavor.
How to Make Lemon Dill Aioli
The full recipe with measurements is in the recipe card below.
Step 1: Combine the egg yolks, garlic, lemon juice, mustard powder, and salt in a food processor for about 30 seconds.
Step 2: With the food processor running, slowly add the olive oil. It will take 1-2 minutes to achieve the perfect consistency, so take time and add the olive oil little by little.
Step 3: Add the dill and process for another 30 seconds.
Expert Tips
- Ensure that all ingredients are at room temperature before starting. Cold ingredients can make it more challenging to achieve a proper emulsion.
- When combining the oil with the other ingredients, add it gradually and in a slow, steady stream while the food processor is running; the gradual addition helps to achieve a stable emulsion (the two liquids combine and don’t separate).
How to Save a Failed Aioli Sauce
If your aioli has failed to thicken (hey, I’ve been there), there are a few ways to fix it. Begin by whisking a fresh egg yolk separately and gradually incorporating the aioli into the egg. If it’s still too thin, slowly add more oil and use a food processor or immersion blender to blend it again. Stabilize a separated aioli by including a small amount of Dijon mustard or mayonnaise to give it the right texture.
If you enjoy this recipe, pair it with one of these dinner favorites!
How to Use Lemon Dill Aioli
Use lemon aioli with dill as a condiment for burgers, sandwiches, tacos, and wraps, or a dipping sauce with appetizers like our rainbow wraps. The aioli pairs well with seafood, grilled chicken, roasted vegetables, french fries, sweet potato fries, roasted potatoes, and air fryer home fries, and it would be the start of the show on a fresh vegetable platter alongside ranch dressing and creamy butter bean hummus. The lemon adds a bright and citrusy flavor, while the herbaceous dill helps to create a flavorful and zesty sauce.
What to do with the Leftovers
- Refrigerate – Store the leftovers in an airtight container. Lemon dill aioli will keep for one week.
Frequently Asked Questions
What is lemon aioli made of?
Lemon aioli with dill is a tangy and flavorful sauce that combines egg yolks, fresh lemon juice, minced garlic, olive oil, and seasonings like salt and pepper. We include freshly chopped dill for a bright and flavorful balance. Other recipes for aioli use store-bought mayonnaise as the base instead of preparing it from scratch.
How is aioli different from mayo?
Aioli and mayonnaise are creamy condiments used in cooking. Mayonnaise combines oil like canola, safflower, or grape seed, with egg yolks and lemon juice. Aioli, a Mediterranean condiment, includes garlic, egg yolks, olive oil, and sometimes lemon juice.
What herbs go well with dill?
You can add parsley, chives, basil, mint, tarragon to the aioli for a flavorful twist on the sauce.
Can I make lemon dill aioli with mayonnaise?
Sure thing! Skip the emulsion step and combine 1 cup of mayonnaise in a mixing bowl with lemon juice, lemon zest, mustard powder, salt, and fresh dill.
More Sauce Recipes:
Lemon Dill Aioli
- 2 egg yolks
- 3 garlic cloves, minced
- lemon juice, 1 lemon
- ½ teaspoon lemon zest
- 1 teaspoon mustard powder
- 1 teaspoon kosher salt
- ⅔ cup olive oil
- ¼ cup fresh dill
- Combine the egg yolks, garlic, lemon juice, mustard powder, and salt in a food processor for about 30 seconds.
- With the food processor running, slowly add the olive oil. It will take 1-2 minutes to achieve the perfect consistency, so take time and add the olive oil little by little.
- Add the dill and process for another 30 seconds.
- Ensure that all ingredients are at room temperature before starting. Cold ingredients can make it more challenging to achieve a proper emulsion.
- When combining the oil with the other ingredients, add it gradually and in a slow, steady stream while the food processor is running; the gradual addition helps to achieve a stable emulsion (the two liquids combine and don’t separate).
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.