Lemon Dill Aioli Sauce
YIELD
~500-600ML
PREP TIME
00:20
COOKING TIME
00:20
INGREDIENTS
- 2 medium garlic cloves
- 1-1/2 tablespoons chopped dill
- 1 teaspoon Dijon mustard
- 2 large egg yolks (room temperature)
- 1 cup avocado oil (or olive oil or any combination of oils)
- ¼ cup freshly squeezed lemon juice
- Salt and white pepper to taste
METHOD
A smooth creamy lemon dill sauce that is the perfect accompaniment with fish.
- Place the garlic, mustard, egg yolks and dill in a mini food processor or a work bowl for an immersion blender.
- Process until evenly combined, about 10 seconds.
- With the motor running, slowly add the oil in a thin stream until completely combined. Take about 2 minutes to completely add the oil and do not add more that 1/4 cup in the first 30 seconds.
- Once you have a thickened sauce, stop the motor and add the lemon juice then season with salt and pepper.
- Start the motor again and combine until well combined.
- Refrigerate in a covered container for up to one week.
