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.
Sammie
13th July 2015 at 11:22 amWarm new potatoes dipped in this gorgeous aioli mmm delicious. Beautiful photos and great post. Thank you for the recipe. Sammie http://www.feastingisfun.com
Choclette
13th July 2015 at 1:44 pmThanks for stopping by. It was pretty special, if rather simple. So pleased you like the photos and recipe too of course 🙂
Emily @amummytoo
13th July 2015 at 1:52 pmMmm, that looks great. Dill sounds like a great addition.
Choclette
13th July 2015 at 5:25 pmThanks Emily. It gives it just a hint rather than overwhelming, though I guess it would be hard to overwhelm the garlic 😉
nadia
13th July 2015 at 2:54 pmI’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 😀
Choclette
13th July 2015 at 5:28 pmWell there’s nothing quite like homegrown, but it can be hard work and dispiriting too when the wildlife eat everything.
Riz @ Chocolates & Chai
13th July 2015 at 5:26 pmI 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!
Choclette
13th July 2015 at 6:02 pmI 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 😉
Cathy
13th July 2015 at 5:56 pmThis looks gorgeous. I love making my own mayonnaise and want to give this a go now.
Choclette
13th July 2015 at 6:00 pmGo for it Cathy, but it should come with a warning – it’s addictive 😉
Laura @ KneadWhine
13th July 2015 at 7:11 pmOh 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!
Choclette
13th July 2015 at 7:38 pmHaha Laura – it’s one of the hazards of being a cook 😉
Sus @ roughmeasures.com
13th July 2015 at 7:14 pmI love aioli but have never been brave enough to make my own, this recipe looks fab. Definitely going to give it a go.
Choclette
13th July 2015 at 7:39 pmIt’s not difficult Sus, even if you make it by hand, though that obviously requires a bit more effort. Go for it.
Lucy @ BakingQueen74
13th July 2015 at 8:15 pmI’ve had aioli in the South of France and always loved it. Yours looks so yellow and delicious, must try this at home!
Choclette
13th July 2015 at 9:22 pmIt was even more yellow in reality Lucy, but I couldn’t quite get the colour in the photo.
manu
14th July 2015 at 7:55 amLove this!!!
It’s pefect for summer!!!
xox
Choclette
14th July 2015 at 8:57 amThanks Manu, it really does make for a simple but delicious summer meal.
Kate - gluten free alchemist
14th July 2015 at 7:53 pmWow! 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)…..
Choclette
14th July 2015 at 8:45 pmWe just finished it off the evening Kate and had it with new potatoes again. And soooooo good with chips too. Give it a go.
fashion-mommy
14th July 2015 at 10:30 pmI have never tried this, but I know that I would love it as I’m a huge fan of garlic.
#UKBloggers
Choclette
15th July 2015 at 8:46 amIf you like garlic, you’ll love this and it’s really easy to make too.
dominik
14th July 2015 at 11:15 pmwow delicious! added to my recipe collection.
xx
Dominika
Choclette
15th July 2015 at 8:53 amThanks Dominika, do let me know what you think if ever you do make it.
Fiona @ London-Unattached
16th July 2015 at 1:10 pmI’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…
Choclette
16th July 2015 at 3:22 pmI 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.
Laura@howtocookgoodfood
16th July 2015 at 1:18 pmThis is such a wonderful dip, so well worth making it rather than buying it. Perfect summer flavours 🙂
Choclette
16th July 2015 at 3:23 pmThanks Laura. I’ve never actually bought aioli, but I have a strong suspicion you are right 😉
Janice
16th July 2015 at 7:19 pmWell I never! No really, I have never had aioli with potatoes but I like the sound of it very much.
Choclette
16th July 2015 at 7:26 pmHa 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.
Karen
17th July 2015 at 12:00 pmThanks for your lovely Herbal entry for this month Choclette and oh how I do love a bowl of aioli! Karen
Choclette
17th July 2015 at 3:57 pmThanks Karen, it’s addictive stuff 😉
Michelle @ Greedy Gourmet
21st July 2015 at 12:57 pmAioli is one thing I haven’t made yet. Must try with the Froothie!
Choclette
22nd July 2015 at 1:46 pmThe Froothie makes it so easy to do Michelle.
Elizabeth
27th July 2015 at 8:41 amMmm nothing beats homemade aioli, and it’s so easy to make too! Gorgeous recipe!
Choclette
27th July 2015 at 9:45 amIsn’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