Dill Aioli
Dill aioli is creamy, tangy, and bursting with lemon, dill, and garlic flavors. Whip this recipe up in 5 minutes and use it to level up any meal.
It’s perfect to mix tuna salad or egg salad as well as for dipping fried brussels sprouts or french fries.
Related: Ancho Aioli Recipe
Related: Southern Tuna Salad Recipe
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- what is dill aioli?
- how to make dill aioli
- in a pinch instructions
- how to store homemade aioli
- Tips for creamy aioli sauce
- uses for lemon dill aioli
- dill aioli types
- shop this post
- More Easy Recipes
- Garlic Dill aioli faq
- Pin it for later – dill aioli
- print the dill aioli recipe
- Dill Aioli
- in a pinch instructions
- how to store homemade aioli
- Tips for creamy aioli sauce
- About Me
what is dill aioli?
Dill aioli is a sauce made from oil, eggs, and some other basic ingredients with fresh dill, lemon, and garlic added to make it bursting with flavor!
Related: Try My Horseradish Aioli Recipe
how to make dill aioli
My aioli recipes always start with the same base ingredients. This makes them so customizable! Turn them into a Mexican-inspired ancho aioli, dill, garlic, lemon, bacon, or any kind of aioli you like.
Equipment to make life easier
You literally need one thing for this recipe, and even with that, you have options!
Ingredients
Base Aioli Recipe
- 1 whole egg
- 1 egg yolk
- 1 tbs dijon mustard
- 1 tbs juice from a lemon or lime – I prefer lemon for lemon dill aioli
- 1/2 tsp sea salt
- 3/4 cup avocado oil – more or less depending on desired thickness
Dill aioli additions
- 2 tsp fresh dill, chopped
- 1 tsp minced garlic
lemon dill aioli Instructions
- Place all the ingredients (except oil) into a blender (or cup of an immersion blender).
- Start to blend while slowly drizzling the oil in at the same time (as best as possible).
- Once oil is added, if using immersion blender, lift the blender up just over the top of the aioli to let some air into it then back down to blend. This makes it nice and creamy!
- Add more avocado oil to thin it out depending on what you’re using it for.
in a pinch instructions
- Mayo – Replace the base aioli ingredients with 1 cup of your favorite mayonnaise, and mix in the dill and garlic.
- Use preminced garlic – this is my dirty little secret to using lots of garlic in my dishes!
how to store homemade aioli
Room temperature
Store at room temperature for up to 2 hours. This is great for leaving out at parties as an appetizer dip!
Refrigerator
For longer-term storage, store your aioli in an airtight container in the refrigerator for up to 1 week.
Tips for creamy aioli sauce
- Drizzle – Slowly drizzle in the oil as you’re blending. This allows the oil to fully incorporate as you’re adding more air into the mixture to make it super thick and creamy.
- Aerate – Don’t skimp on adding air into the aioli to make it creamy. By lifting your immersion blender slightly up until you hear a hissing sound, you’re adding the necessary air to make the aioli creamy.
- Flavorless oil – Use a flavorless oil such as avocado oil rather than olive oil to achieve the best flavor profile.
- Marinate – Make the aioli in advance so the flavors can marinate and become more pronounced.
uses for lemon dill aioli
There are so many ways you can use this recipe! Here are some of my favorite ideas for serving dill aioli.
dill aioli for salmon
Make your dill aioli on the thinner side and drizzle overtop salmon with a sprinkle of lemon pepper.
Lemon Dill Aioli Chicken
Keep the aioli thick and dip grilled, or breaded chicken into it. Or thin it out and drizzle overtop your chicken breasts or thighs. This turns a very basic meal into a jazzed-up dinner.
Garlic Dill Aioli Tuna or egg Salad
My favorite way to use this dill aioli is for the base in tuna or egg salad. The flavors of dill, lemon, and garlic are perfect for one of these salad recipes.
Salad Dressing
Make the aioli thin and use it as a dressing for your green salads.
Dipping Sauce
Dip fries, tots, veggies, fried mushrooms, or brussels sprouts into your aioli sauce!
dill aioli types
Want to add more to this recipe? Perhaps substitute? Here are some suggestions for aioli types.
Avocado aioli
Add 3 tbs of very ripe avocado to your dill aioli recipe. Or, replace the dill entirely with avocado to make a simple avocado aioli.
Caper Dill Aioli
Capers and dill go perfectly together since they share that tangy flavor. Either stir in 3 tsp capers after the aioli is complete or blend them in with the other ingredients.
low-fat aioli
If you’re looking for a lighter aioli recipe you could choose to replace the base aioli ingredients with 1 cup of greek yogurt.
Spicy Aioli
To spice, the recipe up a bit, add 2 tbs of fresh or pickled chopped jalapenos. You can add them with the other ingredients, or stir them in afterward.
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- Berkey water filter (we use the Royal because we drink an insane amount of water!)
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- Dutch oven
- Stand mixer
- Boos Block Butcher Block
- 12 inch Cast Iron Skillet
More Easy Recipes
Risotto Basmati with Italian Sausage
Easy Lemon Chicken Gnocchi Soup
Steak Arugula Salad with Salsa Gremolata
Garlic Dill aioli faq
Traditionally, aioli was made of olive oil mashed into garlic using a mortar. Now, it’s made using similar ingredients to homemade mayo: eggs and oil with garlic and lemon juice.
Dill sauce is made of a base of eggs, oil, dijon, and some other basic ingredients, with fresh dill, lemon, and garlic added to make it tangy and delicious.
Traditionally, mayo is made with eggs and canola oil, and aioli is usually made with olive oil and garlic. However, the two have sort of become synonymous with each other since they are both creamy sauces.
Technically, there is no difference between garlic aioli and aioli if made in the traditional way. However, now aiolis have become so much more customizable with different flavors that it’s best to specify garlic aioli vs. a different type.
Your aioli might be bitter if you are microblading your garlic or using a mortar to crush it into a paste. This breaks down the enzymes in the garlic to create a more bitter, or spicy flavor. Try knife mincing the garlic or using a garlic press to mince the garlic instead as this releases fewer enzymes.
Pin it for later – dill aioli
Related: Salmon Banh Mi Salad Recipe
Related: beef crostini recipe
print the dill aioli recipe
Dill Aioli
Equipment
- 1 Immersion blender (or blender)
Ingredients
Base aioli recipe
- 1 whole egg
- 1 egg yolk
- 1 tbs dijon mustard
- 1 tbs lemon or lime juice I prefer lemon for lemon dill aioli
- 1/2 tsp sea salt
- 3/4 cup avocado oil more or less depending on desired thickness
Dill aioli add-ins
- 2 tsp fresh dill chopped
- 1 tsp minced garlic
Instructions
- Place all the ingredients (except oil) into a blender (or cup of an immersion blender)
- Start to blend your aioli while slowly drizzling the oil in at the same time (as best as possible).
- Once oil is added, if using immersion blender, lift the blender up just over the top of the aioli to let some air into it then back down to blend. This makes it nice and creamy!
- Add more avocado oil to thin it out depending on what you’re using it for.
Notes
in a pinch instructions
- Mayo – Replace the base aioli ingredients with 1 cup of your favorite mayonnaise, and mix in the dill and garlic.
- Use preminced garlic – this is my dirty little secret to using lots of garlic in my dishes!
how to store homemade aioli
Room temperature
Store at room temperature for up to 2 hours. This is great for leaving out at parties as an appetizer dip!Refrigerator
For longer-term storage, store your aioli in an airtight container in the refrigerator for up to 1 week.Tips for creamy aioli sauce
- Drizzle – Slowly drizzle in the oil as you’re blending. This allows the oil to fully incorporate as you’re adding more air into the mixture to make it super thick and creamy.
- Aerate – Don’t skimp on adding air into the aioli to make it creamy. By lifting your immersion blender slightly up until you hear a hissing sound, you’re adding the necessary air to make the aioli creamy.
- Flavorless oil – Use a flavorless oil such as avocado oil rather than olive oil to achieve the best flavor profile.
- Marinate – Make the aioli in advance so the flavors can marinate and become more pronounced.
About Me
Thanks for stopping by! Please let me know what you think of this recipe.