Lemon-Dill Aioli Sauce
A smooth creamy lemon dill sauce that is the perfect accompanyment with fish.
Servings: 16 servings
Ingredients
- 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
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
