A bowl of aioli.
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Easy Aioli with Lemon and Dill

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. Goes particularly well with boiled new potatoes and, of course, chips.
Prep Time10 mins
Total Time10 mins
Course: Dips, Spreads & Sauces
Cuisine: French
Keyword: aioli, dill, dip, lemons, sauce
Servings: 6 people
Calories: 360kcal
Author: Choclette


  • 2 egg yolks
  • 3 plump garlic cloves
  • 2-3 tbsp freshly squeezed lemon juice
  • 8 green peppercorns
  • sprig of fresh dill (optional)
  • ¬Ĺ 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.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.


Calories: 360kcal | Protein: 1.1g | Fat: 41g | Saturated Fat: 6.2g | Cholesterol: 70mg | Sodium: 160mg