Dill Aioli Recipe

Prepare garlic

Mince the garlic very finely, then sprinkle a pinch of salt over it and use the side of a chef's knife to smash into a smooth paste. This mellows the raw garlic and distributes flavor evenly.

Combine yolks and aromatics

In a medium bowl (or the bowl of a food processor), whisk together the egg yolks, Dijon mustard, lemon juice, white wine vinegar, and the garlic paste until smooth and slightly thickened.

Emulsify oils

If whisking by hand: begin whisking the yolk mixture vigorously while adding the vegetable oil drop by drop (start literally one drop at a time for about 30–60 seconds) to begin forming an emulsion. As the mixture thickens and becomes creamy, you can increase to a thin, steady stream. Once about 2.5 oz of vegetable oil has been incorporated and the aioli is thick, drizzle in the olive oil slowly while continuing to whisk until fully combined. If using a food processor or immersion blender: with the motor running, very slowly pour the vegetable oil in a thin stream until the mixture emulsifies, then add the olive oil.

Adjust texture

If the aioli becomes too thick, whisk in the teaspoon of cold water or an extra teaspoon of lemon juice, a few drops at a time, until you reach a spreadable, but still thick, consistency. Taste and season with the measured sea salt and black pepper, stirring to combine.

Fold in herbs and zest

Using a spatula, fold the finely chopped fresh dill, optional chives, and the lemon zest into the aioli until evenly distributed. Fold gently to keep the aioli light and airy.

Final seasoning and chill

Taste the aioli and adjust seasoning with additional salt and pepper to taste. Transfer the dill aioli to a covered container and refrigerate for at least 30 minutes to let flavors meld. Aioli will thicken slightly as it chills.

Serve

Serve chilled or at cool room temperature as a side or condiment with seafood, roasted vegetables, sandwiches, fries, or as directed by the menu. Keeps in the refrigerator for up to 3 days; discard if left out longer than 2 hours or if any off odors appear.