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Lemon Dill Aioli

Lemon Dill Aioli

Chef Dawn Ludwig
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. 
Prep Time 5 mins
Total Time 5 mins
Course Dips and Sauces
Cuisine American
Servings 1 cup


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


  • 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.



Nutrition (Per Tablespoon)

Fat: 9g
Carbohydrates: 1g
Protein: 0g
Calories: 90


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