How to Make Aioli | Grilled Lemon Dill Aioli

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor

Build a pouch with aluminum foil for roasting garlic, adding 3-4 tablespoons of extra virgin olive oil and 6 cloves of garlic with skins on.

Take the pouch out to the grill, setting it over indirect heat, while grilling the cut surface of a lemon over direct heat.

Preheat the grill to around 400 degrees Fahrenheit.

Grill the lemon for about 10 minutes until charred, checking the garlic after 15 minutes to ensure it is softened but not browned.

After 15 minutes, check the garlic again and remove it when softened, letting it cool before peeling the skins off.

In a small to medium mixing bowl, add the cooled roasted garlic and mince it.

Add 1 egg yolk and 1 tablespoon of grilled lemon juice to the bowl with the garlic.

Whisk the mixture together while slowly adding 3/4 cup of peanut oil, starting with just drops at a time to emulsify.

Once emulsified, add 1 tablespoon of minced fresh dill, 1 tablespoon of malt vinegar, and 2 tablespoons of grainy Dijon mustard.

Incorporate the lemon zest and season with noble hickory smoked salt to taste.

Let the aioli sit to allow flavors to meld before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens