This amazing Lemon-Dill Aioli Sauce is smooth and creamy with a pronounced dill flavor that is the perfect accompaniment for fish.
Lemon-dill aioli sauce
The first time I saw aioli sauce on a menu with a fish entrée I did not know what to expect and was surprised to find that is was similar to a mayonnaise. It is basically made in the same way as mayonnaise with garlic and any herbs that you want to jazz it up with. I chose dill here as it is a great accompaniment to fish. This lemon-dill aioli sauce was also delicious mixed in with my tuna salad for a sandwich.
Oil choices when making Lemon-dill aioli sauce:
We all like the fresh taste of a rich, extra-virgin olive oil but save that good stuff for dipping your sourdough bread in and your fresh salads. For this aioli recipe, you will want a mild-tasting oil that will not dominate but allow the full flavor of the other ingredients to shine. We have used avocado oil which has a very neutral flavor. Other choices would be:
- Grapeseed oil
- Light olive oil
- Sunflower oil
- Peanut oil
- Canola oil
Lemon-dill aioli sauce
Does Lemon-Dill Aioli Sauce use raw eggs?
The straight answer is, yes, it does. If you have a concern about salmonella when using raw eggs, pasteurized egg yolks may be substituted. We like to use Safe Eggs which are purchased locally at Albertsons . Check your local grocery store for these eggs. You can be assured these eggs have been pasteurized by the company stamp of a 
on each egg which identifies them as pasteurized.
A creamy aioli sauce with a distinctive dill flavor.
Tips to making Lemon-Dill Aioli Sauce:
- A mini-food processor is ideal for this sauce as it has a small hole in the lid that keeps the oil dribbling in at a steady stream. It also is just the size for a small batch. A hand held immersion blender or a standard blender will also work very well for this recipe.
- There are two very important steps to the success of this lemon-dill aioli sauce: use room temperature ingredients and drizzle the oil in slowly.
- If your egg yolks are still cold from the fridge, you will have trouble getting the mixture to emulsify and end up with a runny mess. A quick trick to bring eggs to room temperature is to place them (while still in the shell) in a dish of warm water for about five minutes. After you crack the eggs and separate them, make sure they are not still cold. If they are cold, then let them sit on the countertop a bit longer.
- Starting with cold ingredients is one of the main reasons for a failed aioli sauce.
- Another key to success is to drizzle the oil in slowly. You will notice the recipe says to add the oil in a thin stream over two minutes. This is not a typo. Seriously, take two minutes to add the oil in a thin stream.
- The first 30 seconds to 1 minute are the most critical. Start very slowly and try not to add more than 1/4 cup of oil in the first 30 seconds. By the time 1 minute has gone by, you should not have used more than 1/2 cup of oil so pace yourself and go slow.
How to save a ‘failed’ aioli sauce:
If you do happen to miss the mark on this and end up with a broken, curdled-looking mess, don’t throw it out. You can fix a broken aioli with a new egg yolk. Pour the broken aioli into a bowl and place a fresh, room temperature egg yolk in the food processor or blender. Start processing the egg yolk then slowly add the broken aioli back into the processor. You can add a bit more oil after the broken aioli has been added.
If you find the aioli is too thick then you can drizzle in some water to thin it down.
This recipe has been adapted from The Joy of Seafood, by Patrice Boely and makes about one and one-half cups and will keep in the refrigerator for about one week.
Check out some great fish recipes to go with this sauce. Grilled Swordfish Steak or our Honey Lemon Glazed Salmon Fillets
Video:
How to make our Lemon-Dill Aioli Sauce:
If you like this aioli sauce, check out our
Lemon-Dill Aioli Sauce
Cook
Total
Yield 12
A smooth, creamy lemon-dill sauce that is a perfect accompaniment to fish.
Ingredients
- 2 medium garlic cloves
- 1 teaspoon Dijon mustard
- 2 large egg yolks (room temperature)
- 1-1/2 tablespoons chopped dill
- 1 cup avocado oil (or olive oil or any combination of oils)
- ¼ cup freshly squeezed lemon juice
- Salt and white pepper to taste
Instructions
- Place the garlic, mustard, egg yolks and dill in the bowl of a mini-food processor, or blender. Process until evenly combined, about 10 seconds.
- With the motor running, slowly add the olive oil in a thin stream until completely combined. This should take about 2 minutes so drizzle very slowly and make sure you don't add more than ¼ cup in the first 30 seconds.
- Once you have a thickened sauce, stop the processor, add the lemon juice, season with salt/pepper and pulse until thoroughly mixed and with a thick consistency. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated. Let sit for at least 30 minutes before using. Refrigerate in a container with a tight fitting lid for up to one week.
Notes
For the best success, start with room temperature ingredients and drizzle the oil very slowly in a thin stream.
Nutrition Facts
Serving Size 1 tablespoon
Amount Per Serving | ||
|---|---|---|
Calories 86 | ||
% Daily Value | ||
Total Fat 9.6 g | 15% | |
Saturated Fat 1.1 g | 6% | |
Cholesterol 12.7 mg | 4% | |
Sodium 27 mg | 1% | |
Protein 0.3 g | 1% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Have you made this lemon-dill aioli sauce?
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Colleen says
Very disappointed in this recipe. Despite adding oil very slowly it did not emulsify. Tasty but a soupy mess.
Dahn says
Colleen, I’m sorry this didn’t emulsify for you. When aioli does not emulsify it can be fixed by starting with a fresh egg yolk and a pinch of salt. Whisk that together real well then very slowly add the batch of aioli that did not emulsify. One key to success when making aioli is to have your ingredients at room temperature but not too warm.
Billy says
I definitely need to make this aioli the next time I go to the store to grab ingredients. It looks so great. I’m going to put it on my favorite sandwich as a spread. Thank you for sharing!
Pat says
Thank you, Billy for your nice comments. You will not be disappointed! It is really good with fish and when I mixed into a tuna sandwich, I loved it! 🙂
Jen says
How long will this stay good in the fridge for?
Pat says
Hi, Jen….After making the sauce in the blender, transfer it to a jar with a tight fitting lid and it will keep in the frige for one week. Hope you enjoy the Lemon-Dill Aioli Sauce. 🙂
Ryan Gay says
This was the missing piece to my brussel sprouts! I tossed my roasted sprouts with this, some caramelized onions, and bacon pieces and it was simply divine!
Pat says
Hi there, Ryan….I am so happy that this worked out for you! That sounds like a great brussels sprouts recipe with the onions and bacon plus the lemon aioli. Thanks for your comments. 🙂
Andrea @ Cooking with Mamma C says
This looks so delicious! Homemade condiments are the best. I’ve been making basil-garlic mayo every week, and microwave the yolk with some vinegar, water and lemon to bring it to a safe temperature, since I don’t buy pasteurized eggs.
Pat says
Hi, Andrea….thanks for the tip on mixing the egg yolk and microwaving it. I will try that idea as the pasteurized eggs cost a little more and I usually have to buy a whole dozen when I really only need a couple. 🙂
Erica Cardinal says
I absolutely love aioli sauce and dill is one of my favorite spices. I can’t wait to try this! On an unrelated note, I am in love with your cute little jelly jar!
Pat says
Thanks, Erica….it is a wonderful aioli sauce on any fish!
Kristen says
I would love to dip salmon in this
Pat says
Hi, Kristen….it is really great on salmon….go for it! 🙂
Diana says
Dill is like one of my all time favourite ingredients, I add it to almost every salad! This sauce sounds amazing!
Pat says
Hi, Diana….yes, I too, love the unique taste of dill..so many uses for it!
Tania says
This will go perfect with salmon burgers I am cooking tonight! Thanks for sharing!
Pat says
Hi, Tania….Salmon burgers with this sauce will be sooo good! Enjoy!
Camilla says
Totally lush, would love this with some new potatoes and grilled salmon:-)
Pat says
Thanks, Camilla….Yes! This is wonderful on salmon.
janie says
Such a classic recipe, and I love the pimps you’v made to it 🙂
Janie x
Pat says
Hi, Janie….thanks, it is delicious 🙂
Rebecca @ Strength and Sunshine says
Sounds wonderful! I can already think of all the uses for it!
Claudia | Gourmet Project says
Yummy! This one goes straight into my dipping project files ???
Pat says
Thanks, Claudie….this aioli sauce is definitely a keeper. 🙂
Kavey says
I adore aioli and love the idea of adding lemon and dill. I’ve seen avocado oil but it’s hard to find here and is expensive. Want to try it though!
Pat says
Hi, Kavey…..This is a classic! I like avocado oil for it’s neutral flavor. If there is a Costco near you, they have the best buy ever on avocado oil but olive oil is also very good.
Dannii @ Hungry Healthy Happy says
Oh yum! I bet this would be amazing on salmon!
dkeith says
Please make recipes so you can just print the recipe not all the pictures and comments. Just for this one small recipe, it printed 7 -8 pages.
This is a great website, but p l e a s e!
Thank you
dkeith
Dahn says
Oh my goodness, I am so sorry you printed all those pages. The recipe card is set up to print only the recipe if you click on the “print” button directly under the small thumbnail photo next to the ingredients list. I hope this helps for future recipes and thank you for visiting our site.
Dahn says
Oh my goodness, I am so sorry you printed all those pages. The recipe card is set up to print only the recipe if you click on the “print” button directly under the small thumbnail photo next to the ingredients list. I hope this helps for future recipes and thank you for visiting our site.
Maureen | Orgasmic Chef says
I love aioli but that lemon and dill – makes me swoon a bit. 🙂
Pat says
Thanks, Maureen….You will love this one! 🙂
John@Kitchen Riffs says
I love aioli! But anything with garlic gets my attention. Once you’ll make this, you’ll make it a lot — it really grows on you! Good stuff — thanks.
Pat says
Hi, John…it is easy for me to get heavy handed with the garlic as I also love it but the lemon and dill do get into the act here. It is a good balance. Thanks for the comment. 🙂
Kathi Kirk says
I am the queen of condiments but have never made homemade Aioli! This looks delicious and so easy!
Kathi
Pat says
Thanks, Kathi….You are going to love this! 🙂