Easy Aioli with Lemon and Dill: Use as a Sauce or Dip
A quick and easy recipe for making aioli, sometimes called garlic mayonnaise. It’s flavoured with lemon and dill and can become almost addictive. Use this quick blender method to make a dip or sauce for raw or cooked vegetables. It goes particularly well with boiled new potatoes and, of course, chips.
We planted our potatoes really late this year, so we don’t yet have any to harvest. However a friend has just given us some of her new potatoes. Whilst they were still fresh, I reckoned we should eat them simply boiled. But with the accompaniment of some delicious garlicky aioli. And our garlic was ready to harvest.
Easy Aioli with Lemon and Dill
As the name suggests, aioli is French and originates from the southern region of Provence. It’s very similar to mayonnaise, only with added garlic. It may or may not include lemon juice and / or mustard. Classically, it’s used as a dip for radishes, but 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 is not only tasted fantastic, but it’s completely smooth. When I’ve made it before in my food processor, it’s always been slightly lumpy. Oh my. The dill gives a hint of flavour, the lemon makes it brighter and fresher somehow and the freshly harvested garlic is the star of the show.
Vegan Version
For a vegan version, take a look at my recipe for vegan mayonnaise.
Other Dips That Work Well With Vegetables
- Aduki bean dip with miso from Tin and Thyme
- 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
- Roasted red pepper and feta spread from Planet Veggie
- Spiced Moroccan paté from Tinned Tomatoes
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this easy aioli recipe with lemon and dill, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like even more dip and spread recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Easy Aioli. PIN IT.
Easy Aioli with Lemon and Dill – The Recipe
Easy Aioli with Lemon and Dill
Ingredients
- 2 egg yolks
- 3 clove garlic
- 2-3 tbsp lemon juice freshly squeezed
- 8 green peppercorns
- 1 sprig fresh dill (optional)
- ½ tsp sea salt (I used Cornish sea salt flakes)
- 250 ml extra virgin olive oil
Instructions
- 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.
Notes
Nutrition Estimate
Sharing
Garlic and dill is being harvested right now, so it makes this easy aioli bang on season. Just right for Ren Behan’s Simple and in Season.
Mmm nothing beats homemade aioli, and it’s so easy to make too! Gorgeous recipe!
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
Aioli is one thing I haven’t made yet. Must try with the Froothie!
The Froothie makes it so easy to do Michelle.
Thanks for your lovely Herbal entry for this month Choclette and oh how I do love a bowl of aioli! Karen
Thanks Karen, it’s addictive stuff 😉
Well I never! No really, I have never had aioli with potatoes but I like the sound of it very much.
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.
This is such a wonderful dip, so well worth making it rather than buying it. Perfect summer flavours 🙂
Thanks Laura. I’ve never actually bought aioli, but I have a strong suspicion you are right 😉
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…
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.
wow delicious! added to my recipe collection.
xx
Dominika
Thanks Dominika, do let me know what you think if ever you do make it.
I have never tried this, but I know that I would love it as I’m a huge fan of garlic.
#UKBloggers
If you like garlic, you’ll love this and it’s really easy to make too.
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)…..
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.
Love this!!!
It’s pefect for summer!!!
xox
Thanks Manu, it really does make for a simple but delicious summer meal.
I’ve had aioli in the South of France and always loved it. Yours looks so yellow and delicious, must try this at home!
It was even more yellow in reality Lucy, but I couldn’t quite get the colour in the photo.
I love aioli but have never been brave enough to make my own, this recipe looks fab. Definitely going to give it a go.
It’s not difficult Sus, even if you make it by hand, though that obviously requires a bit more effort. Go for it.
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!
Haha Laura – it’s one of the hazards of being a cook 😉
This looks gorgeous. I love making my own mayonnaise and want to give this a go now.
Go for it Cathy, but it should come with a warning – it’s addictive 😉
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!
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 😉
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 😀
Well there’s nothing quite like homegrown, but it can be hard work and dispiriting too when the wildlife eat everything.
Mmm, that looks great. Dill sounds like a great addition.
Thanks Emily. It gives it just a hint rather than overwhelming, though I guess it would be hard to overwhelm the garlic 😉
Warm new potatoes dipped in this gorgeous aioli mmm delicious. Beautiful photos and great post. Thank you for the recipe. Sammie
Thanks for stopping by. It was pretty special, if rather simple. So pleased you like the photos and recipe too of course 🙂