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.
For a vegan version, take a look at my recipe for vegan mayonnaise.
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
- Pink beetroot dip from Coffee & Vanilla
- Roasted red pepper and feta spread from Planet Veggie
- Spiced Moroccan paté from Tinned Tomatoes
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 or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
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Easy Aioli with Lemon and Dill – The Recipe
Easy Aioli with Lemon and Dill
- 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.
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.
I use Froothie blenders for smoothies, spreads, sauces and even chocolate making. The post contains affiliate links which are marked with an *. If you buy through a link it won’t cost you any more, but I’ll get a small commission. This helps to keep Tin and Thyme blithe and blogging. Opinions are, as always, my own.