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Dill Aioli

Aioli, the garlicky cousin of mayonnaise, is a wonderful accompaniment for many things, from crudité or grilled vegetables, to croquettes, fried or roasted potatoes to meats and fish. Take your time adding the oil to achieve a nice thick, creamy sauce.

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Yield: 1 cup

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Active Time: 10 minutes
Start to Finish: 10 minutes

For this recipe you’ll need:

1 clove garlic, peeled

1 egg yolk

1 tablespoon Dijon mustard

2 tablespoons lemon juice

3/4 cup grapeseed oil

1/4 cup extra virgin olive oil

1 teaspoon lemon zest

1 tablespoon fresh dill, rough chopped

Salt and pepper to taste

Set up a food processor and, with the motor running, drop in the clove of garlic and process until minced.
Add yolk, mustard and lemon juice to the bowl of the food processor and pulse several times to combine the ingredients.
With the machine running, add the oil through the feed tube in a very slow, thin stream.
Before all the oil is added, periodically stop the machine to check the consistency to be sure it is not too thick. You should end up with the consistency of mayonnaise.
Stir in the lemon zest and dill, and season with salt and pepper to taste.
Keep refrigerated for up to a week.

Note: To make aioli by hand, crush the garlic to a paste with a garlic press or the side of a chef’s knife. When adding the oil, drizzle slowly while whisking vigorously with a whisk.

Dill Aioli

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