Video: Lemon Dill Aioli with Chef Dawn Ludwig

Name: Lemon Dill Aioli
Prep time: 5 min
Total time: 5 min
Ingredients: ⅓ cup soy or whole milk; ½ tsp salt; 1-2 cloves garlic; 1½ tsp lemon juice; ¼ tsp white wine vinegar; ¼-½ cup coarsely chopped fresh fill or 1 tablespoon dried dill; ⅔ cup neutral-tasting oil like avocado oil or high-oleic safflower oil

Add A Burst of Flavor with our Dill & Lemon Aioli

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 this dill and lemon aioli in the video below!

How else can you use this dip?

Use as a topping for Black Bean Tofu Hash (Always Hungry? pg. 222)
Use as a garnish for your own Tacos or Buddha Bowls
Serve with Grain Free Waffles and a few slices of smoked salmon

Do you have some ideas of your own? Comment them below or take a picture and share with us on our Facebook Group – we always love to see what you’ve been cooking!

Looking for More Dairy-Free or Quick-and-Easy Recipe Ideas?

Check out our online recipe classes with Chef Kenzie Osborne. Each class is a one-hour session with a 30-minute question period. Upon purchase, you will immediately receive a specialized one-week meal plan, prep list, and additional resources prepared by Chef Dawn Ludwig and Chef Kenzie Osborne.

Browse Classes and Register Here

Lemon Dill Aioli

Chef Dawn Ludwig

Print Recipe Pin Recipe

Prep Time 5 mins

Total Time 5 mins

Course Dips and Sauces

Cuisine American

Servings 1 cup

Ingredients

⅓ cup soy or whole milk
½ tsp salt
1-2 cloves garlic
1½ tsp lemon juice
¼ tsp white wine vinegar
¼-½ cup coarsely chopped fresh fill or 1 tablespoon dried dill
⅔ cup neutral-tasting oil like avocado oil or high-oleic safflower oil

Instructions

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.

Video

Notes

Nutrition (Per Tablespoon)

Fat: 9g

Carbohydrates: 1g

Protein: 0g

Calories: 90

Variation

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.

Keyword Dairy-Free, Dips and Sauces