Easy Aioli with Lemon and Dill
Our potatoes went in very late this year so we don’t yet have any to harvest. However a friend has just given us some of hers and whilst they were still fresh, eating them boiled with some delicious garlicky aioli seemed just the thing. And our garlic was ready to harvest.
As the name suggests, aioli is French and originates from the southern region of Provence. It’s very similar to mayonnaise, only with garlic. It may or may not include lemon juice and / or mustard. Classically used as a dip for radishes, it works well with most raw or cooked vegetables. It’s especially good with new potatoes or chips I’ve recently discovered.
I’d not tried making either mayonnaise or aioli in my Optimum 9200 Next Generation blender before, so I thought I’d give it a try. Mayonnaise is quite simple to make by hand with a bowl and whisk, but if you want the garlic to become fully incorporated, it’s best to make aioli with a food processor, hand held blender or stand blender. I decided not to use mustard, but to add some dill as we have plenty growing down on the plot at the moment and I thought it would make a nice addition – it did. As we were planning on using it as an accompaniment to potatoes I thought a little sharpness would be a welcome addition too, so I used a fair amount of lemon juice.
As usual, my Froothie blender did not let me down. The resulting aioli not only tasted fantastic, but it was completely smooth. When I’ve made it before in my food processor, it’s always been slightly lumpy. Oh my. The dill gave a hint of flavour, the lemon made it brighter and fresher somehow and the freshly harvested garlic was the star of the show.
- 2 egg yolks
- 3 plump garlic cloves
- 2-3 tbsp freshly squeezed lemon juice
- 8 green peppercorns
- sprig of fresh dill (optional)
- ½ tsp sea salt (I used Cornish sea salt flakes)
- 250 ml good quality extra virgin olive oil
- Place everything except the oil (& 1 tbsp lemon juice) into a jug blender and blend on medium speed for a few seconds until everything is smooth.
- Remove the plug from the lid and turn the blender to slow.
- Slowly trickle in the oil, increasing the flow as it blends. It's important to only add a small amount to begin with to avoid the oil separating.
- Turn off the blender as soon as the oil has been used up and the mixture has emulsified. It should be thick enough to use as a dip, but still have plenty of give in it.
- Taste the aioli and if not lemony enough, add the final tbsp lemon juice and blend briefly.
- Scrape out of the blender into a suitable serving dish and enjoy.
- Will keep covered in the fridge for a couple of days.
Other dips that work well with vegetables
- Cannellini bean dip with butternut squash from Maison Cupcake
- Caramelised onion and cocoa yoghurt dip from Tin and Thyme
- Egg and avocado dip from Tin and Thyme
- Garden pesto from Tin and Thyme
- Green avocado dip from Coffee & Vanilla
- Mama gannouj from Knead Whine
- Pink beetroot dip from Coffee & Vanilla
- Roasted red pepper and feta spread from Planet Veggie
- Spiced Moroccan paté from Tinned Tomatoes
With garlic and dill being harvested right now, this aioli is bang on season, so I’m sending it off to Ren Behan for Simple and in Season.
The dill also makes this eligible for Cooking with Herbs over at Lavender and Lovage.
I use the Optimum 9200A for smoothies, spreads, sauces and even chocolate making. The post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.