Level up your flavor game with this bright and herby aioli recipe. Homemade mayo gets a flavorful boost from a blend of fresh parsley, basil, dill, and lemon zest, making it a versatile sauce and condiment recipe perfect for dipping, spreading, or dressing.
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Looking to add bright, fresh flavor to your dishes? Our herb aioli recipe is the perfect creamy, verdant sauce or spread you’ve been craving.
Want to make a vibrant herb aioli?
You’re in the right place! This recipe shows you how to whip up an incredibly simple yet flavor-packed easy aioli recipe at home. We start with a base of our foolproof, smooth aioli recipe, emphasizing the crucial role of egg yolks in the emulsification process. By blending olive oil into the egg yolks, we create a thick and creamy aioli. Then fold in a blend of fresh herbs like parsley, basil, fresh dill, and more.
The result is a luscious green sauce that’s positively bursting with herbaceous notes. It makes an amazing condiment for sandwiches, roasted veggies, eggs, and proteins like fish or steak…truly the possibilities are endless. Our easy herb aioli is a must for making any meal 5 stars with its vibrant color and delicious fresh taste.
We provide all the tips you need, like the best oil for emulsifying, the proper order for blending in ingredients, and creative ways to use your herb aioli. With this versatile recipe on hand, you’ll always have a bright, zesty aioli sauce ready to add a gourmet touch.
Ingredients for Herb Aioli
- Egg yolk
- Lemon Juice
- Mustard
- White Vinegar
- Kosher Salt
- Avocado oil – or your favorite neutral oil. Keep in mind olive oil can have a strong flavor.
- Fresh herbs like Parsley, basil, and dill.
Girl Carnivore Expert Recipe Tips
- Add fresh chives for even more flavor.
- The type of oil you choose matters when making an exceptional aioli at home. Although many people use extra virgin olive oil, we find it has a unique flavor. We recommend a neutral oil with a mild flavor so it won’t overpower the fresh herbs.
- For those concerned about using raw egg yolks, we recommend opting for pasteurized eggs to ensure safety.
How to Use
We love using herb aioli on just about anything. It’s great for dipping french fries and veggies or jazzing up your air fryer vegetable mix. Not to mention, it serves as a perfect dipping sauce for roasted potatoes and chicken tenders.
Or use it to elevate a dish like smoked rack of lamb. Smear it with a spoon on the bottom of your plate before adding a lamb lollipop or two.
Herb aioli is also great for white fish, like halibut, cod or even baked tilapia. And try mixing it into your tuna salad or chicken salad for a serious pop of flavor.
It’s wonderful paired with chicken or pork for a delightful taste. This is one of our favorite aioli recipes to pair with just about anything to bring a burst of light fresh flavor and add a flavorful twist.
How to Store Herb Aioli
Store your homemade herb mayo in a glass jar (mason jar) or an airtight container in the refrigerator for up to 7 days. Because it uses fresh herbs, it loses its vibrancy after about 4 days, though. Give it a stir before using. We don’t recommend trying to freeze aioli as its oil-based nature and emulsification of mayonnaise can cause it to separate and lose its creamy texture when thawed.
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Herb Aioli
Recommended Equipment
Ingredients
- 1 Egg yolk room temp
- 1 tbsp Lemon juice
- 1 tsp Mustard
- 1 tsp white vinegar
- ¼ tsp kosher Salt
- 1 cup Avocado oil
- 1 tbsp Parsley
- 1 tbsp Basil
- 1 tsp Dill
Instructions
- In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top
- The egg and oil will combine and turn offwhite, emulsifying into mayonnaise.
- Add in the minced parsley, basil and dill at the very end and mix to combine.
- Spoon into a resealable jar and chill until ready to use.
Notes
Nutrition
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Save Recipe BookmarkHow to Make Herb Aioli
- In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top
- The egg and oil will combine and turn offwhite, emulsifying into mayonnaise.
- Add in the minced parsley, basil and dill at the very end and mix to combine.
- Spoon into a resealable jar and chill until ready to use.
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