Lemon Dill Aioli for Fish and Fries

• 1 large egg yolk
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped fresh dill
• 1 clove garlic, minced
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 In a medium bowl, whisk together the egg yolk, mayonnaise, lemon juice, and Dijon mustard until smooth.
2. 2 Gradually whisk in the olive oil until the mixture thickens.
3. 3 Stir in the chopped dill and minced garlic.
4. 4 Season with salt and pepper to taste.
5. 5 Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Equipment

• Medium bowl
• Whisk

Variations

• Add a pinch of cayenne pepper for a spicy kick.
• Substitute tarragon for dill for a different flavor profile.

Substitutions

• If you can't find Dijon mustard, use yellow mustard.
• Substitute Greek yogurt for mayonnaise for a lighter version.

Pairings

• Pair with beer-battered fish and chips.
• Great with grilled seafood platter.

Nutrition

Tips

• For a smoother aioli, use a blender or food processor.
• If you prefer a thinner consistency, add a teaspoon of water or lemon juice.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Freezing: Does not freeze well due to the mayonnaise and egg yolk.

Serving Suggestions

• Serve alongside crispy fish tacos.
• Perfect dip for homemade French fries or sweet potato fries.

FAQ