Author: Nicole Martineau
Prep time: 10 minutes
Ingredients:
1/2 juice of a lemon
1 cup of vegetable oil
1 level teaspoon of sugar or honey
1 egg
1 egg yolk
1 tablespoon. of Dijon mustard
1/2 tsp. of salt
3 tablespoon. of fresh dill
1 tsp. of cracked pepper
1 small garlic clove
Directions:
You will need a blender, or a hand blender and a medium bowl. In a medium bowl, add the whole egg and the yolk with the sugar, salt, pepper, lemon juice, Dijon, garlic clove and your fresh dill.
It;s always important to add the oil very slowly(while blending} so it has time to incorporate itself into the mixture. The aioli should have a creamy thick texture to it. Always give it a taste to see if you left anything out or need a little extra salt.
Tip #1: The eggs you use should be fresh, It makes a difference if they are not.
Tip #2 If you add the oil too fast the mixture will not thicken.
This aioli is especially made for my Shrimp Salad Croissant. Will give you the link below. https://www.thetarnishedapple.com/post/shrimp-salad-sandwich-with-lemon-dill-aioli
Note: If you don't like a lot of garlic, you can add 1/4 tsp. of garlic salt instead of the garlic clove.
This would also be great with tuna or for dipping veggies! If you were to delete the dill from the aioli, you could make it for dipping French fries. I know my husband grew up with dipping his French fries in mayo, delish!
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