Lemon Dill Aioli Sauce

This lemon dill aioli is a bright, garlicky sauce with a punch of garlic and a hint of tangy lemon. It’s perfect for drizzling over roasted salmon, slathering on grilled chicken, or using as a spread for sandwiches.

With just a few ingredients, including garlic, dill, and lemon, this flavored mayo is quick to make and will instantly brighten up your meals. Keep a jar in the fridge and watch it become your new go-to condiment!

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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.  

Here is Why This Lemon Dill Aioli Recipe Works

The Ingredients

• Fridge: Egg yolks
• Pantry: Olive oil, Salt, white pepper
• Produce: Garlic, fresh dill, lemon
• Condiments: Dijon mustard

For a fresh, bright flavor, use fresh lemon and garlic. The garlic you find in jars that is pre chopped just doesn’t have the same garlicky flavor.

Variations 

Garlic Herb Mayo: Swap the dill for fresh parsley and chives, and add an extra clove of garlic for an even more herb-forward flavor. Perfect for roasted veggies or sandwiches.

Spicy Lemon Dill Mayonnaise: Stir in 1-2 teaspoons of sriracha or your favorite hot sauce for spicy aioli that goes well with grilled shrimp or chicken.

Lemon Basil Mayo: Replace the dill with fresh basil and add a touch of honey.

For some more great spreads, try our Fresh horseradish aioli sauce and Lebanese Garlic Sauce

Tips For Making Lemon Garlic 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 dill aioli sauce:  use room temperature ingredients and drizzle the oil in slowly.
  
• 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
  ¼ cup of oil in the first 30 seconds. By the time 1 minute has gone by, you should not have used more than ½ cup of oil so pace yourself and go slow.
  
  

How to Fix Broken Aioli

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.

Storage

In the Fridge: To store your lemon dill mayo, transfer it to an airtight container and refrigerate for up to one week. Make sure the container is well-sealed to keep it fresh and prevent any strong fridge odors from creeping in.

Freezing: We don’t recommend freezing this mayo. It doesn’t freeze well due to its emulsified nature. However, you can freeze it if you don’t mind a change in texture. Just store it in a freezer-safe container for up to one month.

Fish Recipes To Go With This Sauce.

• Grilled Swordfish Steak
• Honey Lemon Glazed Salmon Fillets
• Broiled Copper River King Salmon
• Dungeness Crab Cakes

Homemade Mayo for the Win

This lemon-dill aioli recipe is simple to make and versatile enough to use on just about any dish. Slather it on a sandwich, drizzle it over salmon, or use it as a dip. It’s the kind of recipe that takes your meals from good to “wow”.

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

4.54 from 62 votes

Lemon-Dill Aioli Sauce

By Pat Nyswonger

A smooth creamy lemon dill sauce that is the perfect accompanyment with fish.

If you make this recipe, please leave a star rating and comment.

Servings: 16 servings

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Ingredients 

1x2x3x

• ▢ 2 medium garlic cloves
• ▢ 1 teaspoon Dijon mustard
• ▢ 2 large egg yolks, room temperature
• ▢ 1-½ 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

Cook ModePrevent your screen from going dark

Instructions 

• Place the garlic, mustard, egg yolks and dill in a mini food processor or a work bowl for an immersion blender.
• Process until evenly combined, about 10 seconds.
• With the motor running, slowly add the oil in a thin stream until completely combined. Take about 2 minutes to completely add the oil and don’t add more that 1/4 cup in the first 30 seconds.
• Once you have a thickened sauce, stop the motor and add the lemon juice then season with salt and pepper.
• Start the motor again and combine until well combined.
• Refrigerate in a covered container for up to one week.

Video

Notes

• A mini food processor is ideal since it allows the oil to be added in a steady stream, perfect for small batches. A hand-held immersion blender also works well.
• For best results, use room temperature ingredients and add the oil slowly. To quickly bring eggs to room temp, place them (in the shell) in warm water for 5 minutes. Cold ingredients often cause aioli to break.
• Take 2 minutes to drizzle in the oil. For the first 30 seconds, add no more than ¼ cup, and by 1 minute, no more than ½ cup. 

 

Nutrition

Serving: 1tablespoon, Calories: 86kcal, Protein: 0.7g, Fat: 9.6g, Saturated Fat: 1.1g, Cholesterol: 12.7mg, Sodium: 27mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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