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A bowl of herb aioli with a spoon.

Up your flavor game with this bright, herbal aioli recipe. Homemade mayonnaise gets a pop of flavor from a blend of fresh parsley, basil, dill and lemon zest, making it a versatile and seasoning recipe perfect for dipping, spreading or drizzling.

A bowl of herb aioli with a spoon.

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Want to add a fresh, bright flavor to your dishes? Our herb aioli recipe is the perfect creamy, verdant dip or spread you've always wanted.

Want to whip up a vibrant herb aioli?

You are in the right place! This recipe shows you how to make an easy, incredibly simple yet full of flavor aioli recipe at home. We start with a foundation of our foolproof, smooth aioli recipe, highlighting the crucial role of egg yolks in the emulsification process. By combining olive oil with egg yolks, we create a thick, creamy aioli sauce. Then add a mixture of fresh herbs like parsley, basil, fresh dill and more.

The result is a delicious green sauce full of herbaceous notes. It's an amazing condiment for sandwiches, roasted vegetables, eggs, and proteins like fish or steak… truly the possibilities are endless. Our simple herb aioli is a must to make any meal 5 stars with its vibrant color and delicious fresh taste.

We provide all the tips you need, like the best oil to emulsify, the correct order to mix ingredients, and creative ways to use your herb aioli. With this versatile recipe on hand, you'll always have a bright, tangy aioli ready to add a gourmet twist.

A bowl of aioli, parsley and salt on a gray background.A bowl of aioli, parsley and salt on a gray background.

Ingredients for Herb Aioli

  • Egg yolk
  • Lemon juice
  • Mustard
  • White vinegar
  • Kosher salt
  • Avocado oil – or your favorite neutral oil. Keep in mind that olive oil can have a strong flavor.
  • Fresh herbs like parsley, basil and dill.

Expert Carnivore Recipe Tips for Girls

  • Add fresh chives for even more flavor.
  • The type of oil you choose is important when making great 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 as not to overpower the fresh herbs.
  • For those who are 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 chips and veggies or spicing up your own air fryer for vegetables mix. Not to mention, it serves as the perfect dip for roasted potatoes and chicken tenders.

Or use it to elevate a dish like smoked rack of lamb. Spread it with a spoon on the bottom of the dish before adding to lamb lollipop or two.

Herb aioli is also great for white fish, such as halibut, cod, or even cod Baked tilapia. And try mixing it into your tuna salad or chicken salad for a real pop of flavor.

It's wonderful paired with chicken OR pig for a delicious taste. This is one of our favourites aioli recipes pair with anything to bring a burst of light, fresh flavor and add a savory touch.

How to Store Herb Aioli

Store homemade herb mayonnaise in a glass jar (glass jar) or in an airtight container in the refrigerator for up to 7 days. Since it uses fresh herbs, it loses its vibrancy after about 4 days. Mix before use. We don't recommend trying to freeze the aioli as its oil-based nature and the emulsion of the mayonnaise can cause it to separate and lose its creamy texture when thawed.

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This herb aioli recipe puts a fresh twist on classic aioli by adding a vibrant blend of finely chopped parsley, dill, basil and lemon zest. The rich, creamy mayonnaise base is enriched with bright herbaceous notes, perfect for dipping, spreading or dressing.

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  • In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.

  • Season with a pinch of salt and blend two or three times.

  • Put the food processor on rotation and slowly pour in the oil from the top

  • The egg and oil will combine and turn white, emulsifying into mayonnaise.

  • Finally add the chopped parsley, basil and dill and stir to combine.

  • Pour into a resealable jar and store in the refrigerator until ready to use.

If it is too thick, use half a teaspoon of cold water to thin it.

Serving: 1serving | Calories: 125kcal | Carbohydrates: 0.1G | Protein: 0.2G | Fat: 14G | Saturated fats: 2G | Polyunsaturated fats: 2G | Monounsaturated fat: 10G | Cholesterol: 12mg | Sodium: 43mg | Potassium: 5mg | Fiber: 0.03G | Sugar: 0.04G | Vitamin A: 45UI | C vitamin: 1mg | Soccer: 2mg | Iron: 0.1mg

Course: seasoning

Kitchen: French

How to Make Herb Aioli

  • In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.
  • Season with a pinch of salt and blend two or three times.
  • Put the food processor on rotation and slowly pour in the oil from the top
A person pouring a liquid into a food processor.A person pouring a liquid into a food processor.
Aioli emulsified in a food processor.Aioli emulsified in a food processor.
  • The egg and oil will combine and turn white, emulsifying into mayonnaise.
  • Finally add the chopped parsley, basil and dill and stir to combine.
  • Pour into a resealable jar and store in the refrigerator until ready to use.
A bowl of aioli with herbs like parsley in it.A bowl of aioli with herbs like parsley in it.

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