For those of you that missed our popular deviled egg post a few weeks ago, we wanted to highlight the aioli used in that recipe. Not just for deviled eggs, this aioli is so delicious that it’s become one of our most versatile recipes! You can use it as a dip or spread in any one of your favorite dishes. To learn the trick to making it just right, watch Chef Dawn prepare the aioli in the video below!
Lemon Dill Aioli
Makes about 1 cup
⅓ cup soy or whole milk
½ teaspoon salt
1 to 2 cloves garlic
1 ½ tablespoons lemon juice
¼ teaspoon white wine vinegar
¼ to ½ cup coarsely chopped fresh dill or 1 tablespoon dried dill
⅔ cup neutral-tasting oil like avocado oil or high-oleic safflower
First, place milk, salt, garlic, lemon juice, vinegar, and dill into a wide-mouth glass mason jar or cup that will fit an immersion blender without splashing. Blend until smooth.
Pour oil into the mixture in a steady stream as you continue to blend until all oil is used and the aioli has thickened to a mayonnaise texture. Set aside in the refrigerator for an hour or more to allow flavors to fully develop.
Click here for a printable version of this recipe!
Variations
In place of milk, use a room temperature egg. Caution: we do not recommend raw egg for infants, the elderly, pregnant women, or people with weakened immune system.
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For those of you that missed our popular deviled egg post a few weeks ago, we wanted to highlight the aioli used in that recipe. Not just for deviled eggs, this aioli is so delicious that it’s become one of our most versatile recipes! You can use it as a dip or spread in any one of your favorite dishes. To learn the trick to making it just right, watch Chef Dawn prepare the aioli in the video below!
Lemon Dill Aioli
Makes about 1 cup
⅓ cup soy or whole milk
½ teaspoon salt
1 to 2 cloves garlic
1 ½ tablespoons lemon juice
¼ teaspoon white wine vinegar
¼ to ½ cup coarsely chopped fresh dill or 1 tablespoon dried dill
⅔ cup neutral-tasting oil like avocado oil or high-oleic safflower
First, place milk, salt, garlic, lemon juice, vinegar, and dill into a wide-mouth glass mason jar or cup that will fit an immersion blender without splashing. Blend until smooth.
Pour oil into the mixture in a steady stream as you continue to blend until all oil is used and the aioli has thickened to a mayonnaise texture. Set aside in the refrigerator for an hour or more to allow flavors to fully develop.
Click here for a printable version of this recipe!
Variations
In place of milk, use a room temperature egg. Caution: we do not recommend raw egg for infants, the elderly, pregnant women, or people with weakened immune system.
Video