This Lemon Dill Aioli recipe is super simple and only takes 5 minutes to make! The dill and lemon juice combined with the creamy mayo makes for a nice creamy and tangy combination. We like to serve this sauce with just about any dish. This aioli can be used with proteins or vegetables. It is great to keep in your refrigerator so that you have it on hand for any meal!
This recipe was inspired by my Whole30 Salmon Cakes. The old bay seasoning in the salmon cakes combined with the dill aioli is oh so delicious! I love the hint of lemon in this dish. It is the key to it pairing as well as it does with seafood but that does not mean it can not be used for other proteins and dishes as well.
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Why You’ll Love This Recipe
- It is so simple and only dirties one dish!
- This recipe is naturally paleo, dairy free, gluten free, nut free, keto, soy free, and whole30 friendly.
- Kids will even love this sauce!
- This recipe is packed with flavor without being overwhelming or overpowering.
- Dill aioli can pair well with not just seafood like my Whole30 Salmon Cakes but will also pair well with chicken or other proteins.
- If you would rather get this recipe delivered right to your front door, check out my Pittsburgh based paleo meal prep menu. We deliver dishes like this and so many other delicious sauces!
Ingredients
- Avocado mayonnaise-This is what makes this aioli paleo. This mayonnaise is made with avocado oil instead of canola oil which makes it a lot better for us. If you are not worried about the healthy fats, any kind of mayo will work!
- Dried dill-To give it that dill flavor.
- Lemon juice-The lemon combined with the dill is by far my favorite combination.
- Dijon mustard-To add even more flavor.
See the recipe card below for a full list of ingredients and measurement.
Substitutions and Variations
- If you are not paleo or diary free, you can use any kind of mayo you prefer.
- If you prefer to use fresh herbs, you can use fresh dill but the measurements will vary. I love the taste of dill! If you do not like as much of a dill flavor, you can always adjust the recipe to lessen the dill amount.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, let us know how it turns out in the comments below!
Step by Step Instructions
Equipment Needed
Expert Tips
- Tip # 1: When mixing the aioli, you will want to make sure you are scraping the sides of the bowl as well as the bottom so that it is well combined.
- Tip # 2: I love the taste of dill! If you are not as much of a fan, you can scale back the measurement for the dried dill to better suite your preference.
- Tip # 3: If you choose to use a different brand or type of mayo, the flavor and consistency may differ slightly.
Recipe FAQ
We love this aioli with just about anything but especially love it with seafood! It goes so well with my Paleo Salmon Cakes served over greens.
Yes, but you will want to make sure to carefully read the ingredients label. Lemon juice is a common item to have additives in it.
Absolutely! The potency of fresh and dried dill are different though. You will need to adjust your measurement to achieve the same flavor.
Storage Instructions
- It will last in the refrigerator for up to 2 weeks when sealed in an airtight container.
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Dill aioli
Equipment
- small bowl
- Fork or mini whisk
Ingredients
- 1 cup avocado mayo
- 1 tbsp dried dill
- 1 tsp dijon mustard
- 1 whole lemon juiced
Instructions
- Place all ingredients in a bowl and mix until mixed throughout.
Dana says
This is so good! I’m obsessing! I love it with salmon and your salmon cakes
Lori says
This is so good and has a nice tang to it, we love adding it to fish dishes but it would work well in any dish!
Allianna Moximchalk says
Thanks for your review!