Lemon-Dill and Caper Aioli

Course: Condiment

Cuisine: American / French

Prep Time: 15

Chill time: 30

Total Time: 45

Servings:

Calories: 193kcal

Author: Kris Longwell

This vibrant, creamy aioli combines a velvety handcrafted base with the bright notes of fresh dill, zesty lemon, and the briny pop of capers. It’s the perfect sophisticated finish for everything from crispy salmon cakes to roasted Mediterranean vegetables.

Print Recipe

Equipment

emulsion blender for making homemade mayonnaise
standard jar with lid

Ingredients

Do Ahead

1 cup mayonnaise

For the Aioli

1 tablespoon Dijon mustard
2 tablespoon fresh dill chopped
2 tablespoon non-pareil capers drained
1 clove garlic grated or finely minced
lemon zest from 1 lemon
1 tablespoon fresh lemon juice
¾ teaspoon Kosher salt
½ teaspoon white pepper

Instructions

Do Ahead - The Mayonnaise

Prepare the mayonnaise, cover with plastic wrap, and chill for at least 30 minutes, or up to 24 hours.
1 cup mayonnaise

Assemble the Aioli

In a medium bowl, whisk all the ingredients together with the mayonnaise until smooth.
1 tbsp Dijon mustard, 2 tbsp fresh dill, 2 tbsp non-pareil capers, 1 clove garlic, lemon zest, 1 tbsp fresh lemon juice, ¾ tsp Kosher salt, ½ tsp white pepper
Cover and refrigerate for at least 30 minutes.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Make-Ahead: For the best flavor, prepare the aioli at least 30 minutes before serving. This allows the fresh dill, garlic, and capers to infuse the creamy base fully.
Storage: Store in an airtight container or glass jar in the refrigerator for up to 5–7 days. Because it contains fresh eggs, do not leave it at room temperature for extended periods.
The Emulsion: When making the homemade base, ensure your eggs are at room temperature. Add the oil in a very slow, steady stream while the motor is running to ensure a thick, velvety consistency.
Shortcut: If you are short on time, you can substitute the homemade mayo ingredients with 1 cup of high-quality store-bought mayonnaise and proceed with the remaining fresh additions.
Consistency: If the aioli is too thick after chilling, whisk in a teaspoon of warm water or a little extra lemon juice to reach your desired consistency.
Caper Tip: Always drain and pat your capers dry before chopping to ensure you aren't adding excess salt or liquid to the sauce.

Nutrition

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