This stuff goes with everything! Lemon and dill aioli is super versatile and is great for dunking, dipping, slathering and generally devouring with most foods. It goes especially well with grilled seafood, dolloped on a beef burger, wrapped in a flatbread with this juicy lamb rump, or just served with hunks of really good sourdough to mop it up.
It’s really simple to make this lemon and dill aioli recipe. If you’ve got the time (which is pretty unheard of nowadays!) it’s nice to make it in a pestle and mortar. Smashing up the garlic is pretty therapeutic after wrestling two small children into their clothes for the day and taking on the baby sun-tan lotion challenge. Failing that, use a small processor to make life easier for yourself.
My lemon and dill aioli varies slightly from a traditional recipe in that I didn’t go with 100% extra-virgin olive oil. For me, I find it a touch overpowering to go pure EVO. Instead, I went with a mix of rapeseed and EVO which I think worked really well. Of course, it’s so easy to mix up the other flavours too. I went with garlic, lemon and dill, but you could swap the herbs or acidic element if you prefer. Lime juice or cider vinegar would work well too. Or swap the dill for basil, parsley, coriander, whatever tickles your fancy. In theory, it’ll keep for about 3 or 4 days in the fridge, but you’ll definitely eat all of it well before this. You could make more but if you’re like me it won’t last any longer, you just eat more of it!
BEAUTIFUL LEMON AND DILL AIOLI
- 1.5 cloves garlic crushed
- 1 tsp Dijon mustard
- 1 egg yolk
- 2 tsp lemon juice plus extra to taste
- A pinch sea salt
- 100 ml rapeseed oil
- 75 ml extra-virgin olive oil
- a handful dill chopped
- In a bowl, whisk garlic, Dijon, egg, lemon & salt until combined.
- Trickle in the rapseed oil & EVO (very slowly at first) whisking constantly until you get a mayonnaise-like consistency. Add the dill and stir well. Squeeze in a little more lemon juice if you prefer.