Dill Aïoli Recipe

To make the aïoli, crush the garlic cloves into the small bowl of a food processor and add a generous pinch of salt, along with the egg yolks and the vinegar. Blend for 2-3 minutes until smooth, then keep the motor running and gradually trickle in the 250ml olive oil. The mixture should emulsify into a rich, mayonnaise-like consistency. Add the extra-virgin olive oil (gently and gradually, as before), then season to taste with salt if needed, and lemon juice (if using). Discard any tough stems from the dill, then chop the fronds finely and stir them gently into the aioli. Transfer the aïoli to a serving dish and take to the table, or refrigerate until needed.