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  • 5 cloves Garlic
  • 3/4 teaspoon Salt, divided
  • 2 Egg Yolks
  • 3 Tablespoons Lemon Juice
  • 1 teaspoon Dijon Mustard 
  •  3/4 cup Olive Oil 
  • 1/2 Tablespoon Fresh Dill, diced
  • 1 teaspoon Lemon Zest 
  • 1/8 teaspoon Black Pepper


  1. Mash the garlic cloves with 1/4 teaspoon of salt until it forms a paste. *The easiest way to do this is to use a garlic press on the garlic, then sprinkle the garlic with the salt and mash continually with a fork until the paste forms.*
  2. Whisk garlic paste, egg yolks, lemon juice, and mustard until thoroughly combined. 
  3. Slowly adding, about a tablespoon at a time, vigorously whisk the olive oil with the egg yolk mixture until it starts to emulsify and come together. The aioli will thicken and become creamy. 
  4. Stir in the dill, lemon zest, black pepper, and remaining 1/2 teaspoon of salt. 
  5. Refrigerate until ready for use. Enjoy!


Servings: 16

Serving Size: 1 Tablespoon 

Calories: 90

Fat: 10.1

Carbs: 0.5

Fiber: 0.1 

Protein: 0.5