Name: Dudley Market's dill aioli Recipe
Prep time: 5 min
Total time: 10 min
Yield: Makes about 1/2 pint
Ingredients: 3 cups fresh dill leaves, about one large bunch; 1 1/4 cups canola oil or other neutral oil; 2 egg yolks; 1 3/4 tablespoons Champagne vinegar; 1 1/2 tablespoons Dijon mustard; Juice of 1 lemon; 1/2 clove of garlic, finely grated; Salt to taste

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By Stephanie Breijo

July 21, 2024

There are many uses for a good aioli, but one of the undisputed best vessels for the rich and creamy spread is a burger. A bright, citrusy, dilly aioli is one of the secrets to the success of the lauded burger at Venice restaurant and wine bar Dudley Market — an item that owner-operator Conner Mitchell can’t remove from the menu for fear of an uprising.

“It gives you freshness, it gives you kick,” he said of his vibrant spread. “If you’re not gonna have any acid from pickles or peppers or marinated onions or something like that, something needs to cut [the fattiness].”

A mound of fresh dill adds an herbaceous note to Dudley Market’s aioli, which works well with the rest of the menu at the seafood-centric restaurant. The spread is also brightened by champagne vinegar, fresh lemon juice and Dijon mustard, as well as raw garlic, which all pack a savory, light pungency. Use Dudley Market’s recipe for dill aioli on burgers at home, or for dipping fries, marinating meats or smearing onto seafood.

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3 cups fresh dill leaves, about one large bunch

1 ¼ cups canola oil or other neutral oil

2 egg yolks

1 ¾ tablespoons Champagne vinegar

1 ½ tablespoons Dijon mustard

Juice of 1 lemon

½ clove of garlic, finely grated

Salt to taste

Blend the oil and dill in a blender until the dill is fully incorporated and the oil is smooth and dark green, about one minute. Set aside.

Separately, in a food processor or with a handheld immersion blender, combine all other ingredients together until fully blended and smooth, roughly 30 seconds.

Slowly add the herb oil to the mixture and emulsify together. Enjoy.

Stephanie Breijo

Stephanie Breijo is a reporter for the Food section and the author of its weekly news column. Previously, she served as the restaurants and bars editor for Time Out Los Angeles, and prior to that, the award-winning food editor of Richmond magazine in Richmond, Va. Born and primarily raised in Los Angeles, she believes L.A. to be the finest food city in the country and might be biased on that count but doesn’t believe she’s wrong.