Add a burst of fresh flavor to your meals with dill aioli sauce. This creamy, herb-forward condiment pairs beautifully with sandwiches, roasted or steamed vegetables, grilled fish, and a range of meats. It’s quick to make, bright with fresh dill, and adaptable to your taste.
Why I Love This Dill Aioli Recipe
Dill aioli is a simple yet elegant way to elevate everyday dishes. The base of egg and oil yields a silky, mayonnaise-like texture while garlic and Dijon mustard add depth. Fresh dill brings a bright, aromatic note that pairs especially well with seafood, light sandwiches, and roasted vegetables. The finished sauce is fresh, tangy, and herb-forward without being overpowering.
This recipe is ideal for weeknight dinners, weekend cookouts, or when you want a quick, flavorful dip for an appetizer spread. It takes only minutes to prepare and keeps well in the refrigerator, so you can make it ahead and use it throughout the week.
Dill Aioli Sauce Ingredients
The ingredients are straightforward and easy to source. You can use store-bought mayonnaise or make a fresh emulsion from an egg and neutral oil if you prefer. Here’s what you’ll need:
- Mayonnaise or homemade emulsion: serves as the creamy base. If you prefer a lighter texture, use a light mayonnaise or reduce the oil slightly when making your own emulsion.
- Garlic: one large clove provides a classic aioli flavor—adjust to taste.
- Fresh dill weed: chopped dill gives the aioli its signature herb flavor. Use fresh rather than dried for best aroma.
- Capers (optional): add a salty, briny note if you like that contrast. Omit if you prefer a milder sauce.
- Dijon mustard, salt, and pepper: balance and season the sauce.
- Neutral oil: such as canola, grapeseed, or light olive oil for a clean-flavored emulsion.
Serve dill aioli as a dipping sauce for crispy fries, a spread for burgers and sandwiches, or a bright drizzle over roasted or grilled vegetables. It’s also excellent alongside shrimp and other seafood, where the herb and lemony notes contrast nicely with savory flavors.
Once you taste how this quick sauce lifts simple recipes, it becomes one of those go-to condiments you’ll reach for again and again.
Serving and Storage Suggestions
To serve: Spoon the aioli over grilled fish, spread it on sandwiches, or offer it as a dip with raw vegetables and fries. It adds an instant lift to potato salads and composed plates.
To store: Refrigerate any leftover aioli in an airtight container. When kept cold, the sauce will stay fresh for 7 to 10 days. Give it a quick stir before serving if it separates slightly.
More Sauce Recipes
- Homemade tzatziki sauce
- Strawberry vinaigrette dressing
- Coleslaw dressing
- Honey mustard sauce
Dill Aioli
Ingredients
- 1 large egg
- 2 tsp Dijon mustard
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 large clove garlic
- 1 tbsp chopped fresh dill weed
- 2 tsp capers (with pickling liquid), optional
- ¾ cup neutral oil
Instructions
- In a small container or blender canister, combine the egg, garlic, salt, pepper, Dijon mustard, capers (if using), and chopped dill. Blend with an immersion blender or a countertop blender until smooth and evenly combined.
- With the blender running, slowly drizzle in the neutral oil until the mixture emulsifies and thickens, about 30 seconds to 1 minute. Stop and taste; adjust seasoning if needed. Serve immediately or transfer to an airtight container and chill.
Nutrition
Serving: 1 tbsp
Calories: 96 kcal
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this? Leave a comment below!