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
Servings: 6 people
- 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. 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