Preparation: 1min Hands-on Cook Time: 2mins Leave-it Cook Time: 1-2hours or ready to serve
Ingredients: Handful of Dill or about a cup (go ahead and leave the small stems, cut the large stems) 3 Egg Yolks 2Tbs Lemon Juice 1tsp White Vinegar 1/2tsp Dijon Mustard (staple for all kitchens) 1/2c Avocado Oil Salt to Taste **In the place of dill, other options include using: caramelized garlic, curry powder or basil to make different flavored aioli. Just swap dill for the other ingredient.
Preparation: Add all ingredients, except for the oil, into the Vitamix. Turn the vitamix on low and start to blend the dill and yolks together. Gradually start to increase the speed as you add the oil. Slowly drizzle in about 1/4c and turn the speed up to med-high. Reduce the speed again to low and drizzle in the rest of the oil. Once again, you can turn to med-high to help thicken the aioli. Once fully blended, less than two minutes, turn the Vitamix off and pour into your dish.
With raw yolks, I find this aioli keeps for a full three days refrigerated. It gets better if you let it sit and refrigerate for a couple hours or even overnight. The dill gets much more flavorful as the aioli sets.