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Easy Aioli with Lemon and Dill

Aioli

Dip, Optimum 9200A, Speedy | 13th July 2015 | By

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.

Easy Aioli with Lemon and Dill
Serves 6
A quick and easy method of making aioli, sometimes called garlic mayonnaise. Use as a dip for radishes, carrots, celery and other raw or cooked vegetables.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 egg yolks
  2. 3 plump garlic cloves
  3. 2-3 tbsp freshly squeezed lemon juice
  4. 8 green peppercorns
  5. sprig of fresh dill (optional)
  6. ½ tsp sea salt (I used Cornish sea salt flakes)
  7. 250 ml good quality extra virgin olive oil
Instructions
  1. 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.
  2. Remove the plug from the lid and turn the blender to slow.
  3. 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.
  4. 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.
  5. Taste the aioli and if not lemony enough, add the final tbsp lemon juice and blend briefly.
  6. Scrape out of the blender into a suitable serving dish and enjoy.
Notes
  1. Will keep covered in the fridge for a couple of days.
Tin and Thyme http://tinandthyme.uk/
 Other dips that work well with vegetables

Simple and in Season LogoWith 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.

 

 

Cooking with HerbsThe 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.

Comments

    • Leave a Reply

      Choclette
      13th July 2015

      Thanks for stopping by. It was pretty special, if rather simple. So pleased you like the photos and recipe too of course 🙂

    • Leave a Reply

      Choclette
      13th July 2015

      Thanks Emily. It gives it just a hint rather than overwhelming, though I guess it would be hard to overwhelm the garlic 😉

  1. Leave a Reply

    nadia
    13th July 2015

    I’ve never tried aioli – sounds delicious! Especially if you can have it with homegrown potatoes! Can’t wait for the day when I can grow my own fruit/veg 😀

    • Leave a Reply

      Choclette
      13th July 2015

      Well there’s nothing quite like homegrown, but it can be hard work and dispiriting too when the wildlife eat everything.

  2. Leave a Reply

    Riz @ Chocolates & Chai
    13th July 2015

    I love aiolis, they seem to be all the rage at restaurants here in Canada these days – though I’m surprised they’ve not been popular for decades! Aiolis and fries fried in duck fat. Those seem to be a lasting trend in Toronto this year. Though to be honest, duck fat fries are nothing special!

    • Leave a Reply

      Choclette
      13th July 2015

      I expect dipping them in aioli makes them a bit more special Riz. Interesting to hear that’s all the rage out there, because I had chips served with aioli for the very first time a few weeks ago – never let it be said that Cornwall can’t keep up with the latest trends 😉

  3. Leave a Reply

    Cathy
    13th July 2015

    This looks gorgeous. I love making my own mayonnaise and want to give this a go now.

    • Leave a Reply

      Choclette
      13th July 2015

      Go for it Cathy, but it should come with a warning – it’s addictive 😉

  4. Leave a Reply

    Laura @ KneadWhine
    13th July 2015

    Oh wow – aioli is one of my favourites – might be a bit dangerous for me to know how to make it. Thanks for linking to KneadWhine!

    • Leave a Reply

      Choclette
      13th July 2015

      It’s not difficult Sus, even if you make it by hand, though that obviously requires a bit more effort. Go for it.

  5. Leave a Reply

    Lucy @ BakingQueen74
    13th July 2015

    I’ve had aioli in the South of France and always loved it. Yours looks so yellow and delicious, must try this at home!

    • Leave a Reply

      Choclette
      13th July 2015

      It was even more yellow in reality Lucy, but I couldn’t quite get the colour in the photo.

    • Leave a Reply

      Choclette
      14th July 2015

      Thanks Manu, it really does make for a simple but delicious summer meal.

  6. Leave a Reply

    Kate - gluten free alchemist
    14th July 2015

    Wow! That looks so creamy and delicious. I love garlicky aioli, but I have never tried making it. You make it sound so simple!!! I could eat a whole bowl (especially with chips)…..

    • Leave a Reply

      Choclette
      14th July 2015

      We just finished it off the evening Kate and had it with new potatoes again. And soooooo good with chips too. Give it a go.

  7. Leave a Reply

    fashion-mommy
    14th July 2015

    I have never tried this, but I know that I would love it as I’m a huge fan of garlic.

    #UKBloggers

    • Leave a Reply

      Choclette
      15th July 2015

      If you like garlic, you’ll love this and it’s really easy to make too.

    • Leave a Reply

      Choclette
      15th July 2015

      Thanks Dominika, do let me know what you think if ever you do make it.

  8. Leave a Reply

    Fiona @ London-Unattached
    16th July 2015

    I’ll try if I ever get my act together and make my own mayo! Sounds good and it’s interesting to know the Froothie works for this…

    • Leave a Reply

      Choclette
      16th July 2015

      I wasn’t too sure about the Froothie either Fiona, but thought it was worth a go AND it worked splendidly. So easy. Give it a go.

    • Leave a Reply

      Choclette
      16th July 2015

      Thanks Laura. I’ve never actually bought aioli, but I have a strong suspicion you are right 😉

  9. Leave a Reply

    Janice
    16th July 2015

    Well I never! No really, I have never had aioli with potatoes but I like the sound of it very much.

    • Leave a Reply

      Choclette
      16th July 2015

      Ha Janice, you are missing a treat. Apparently aioli and chips is the in thing in all the trendy restaurants now. I did actually try some a few weeks ago and it was a pretty good combination. But actually plain boiled new potatoes work wonderfully too.

  10. Leave a Reply

    Karen
    17th July 2015

    Thanks for your lovely Herbal entry for this month Choclette and oh how I do love a bowl of aioli! Karen

  11. Leave a Reply

    Elizabeth
    27th July 2015

    Mmm nothing beats homemade aioli, and it’s so easy to make too! Gorgeous recipe!

    • Leave a Reply

      Choclette
      27th July 2015

      Isn’t it just Elizabeth. I do wonder why I don’t make it more often. I guess there is rather a lot of oil in it BUT perhaps offset by the raw garlic

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