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dill aioli with spoon and lemons on the side garnished with fresh dill

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.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course sauce, Side Dish
Cuisine American
Servings 1 cup
Calories 130 kcal

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

  1. 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.
  2. 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.
  3. Flavorless oil - Use a flavorless oil such as avocado oil rather than olive oil to achieve the best flavor profile.
  4. Marinate - Make the aioli in advance so the flavors can marinate and become more pronounced.
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