Lemon Dill Aioli

For those of you that missed our popular deviled egg post
[https://www.drdavidludwig.com/deviled-eggs/] a few weeks ago, we wanted to
highlight the aioli used in that recipe. Not just for deviled eggs, this
aioli is so delicious that it’s become one of our most versatile recipes! You
can use it as a dip or spread in any one of your favorite dishes.

Servings: 1 cup

Author:

Prep Time
5 minutes

Total Time
5 minutes

Course:

Dips and Sauces

Cuisine:

American

Keywords:

Dairy-Free Dips and Sauces

🧂 Ingredients

⅓ cup soy or whole milk
½ tsp salt
1-2 cloves garlic
1½ tsp lemon juice
¼ tsp white wine vinegar
¼-½ cup coarsely chopped fresh fill or 1 tablespoon dried dill
⅔ cup neutral-tasting oil like avocado oil or high-oleic safflower oil

Instructions

1 First, place milk, salt, garlic, lemon juice, vinegar, and dill into a
wide-mouth glass mason jar or cup that will fit an immersion blender without
splashing. Blend until smooth.
2 Pour oil into the mixture in a steady stream as you continue to blend until all
oil is used and the aioli has thickened to a mayonnaise texture. Set aside in
the refrigerator for an hour or more to allow flavors to fully develop.