Clare Coghill

Dill Aioli

banner
Preparation info
  • Makes

    a bowl

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Cafe Cùil Cookbook: Recipes from the Isle of Skye
Cafe Cùil Cookbook

By Clare Coghill

Published 2025

  • About

This is a beautiful, vibrant green sauce that we serve as a side to our cured sea trout and scrambled eggs. Here we use dill but you can make it with any herbs, so once you get the hang of the technique, feel free to experiment.

Ingredients

  • 20 g dill, leaves picked
  • 1 small garlic clove, roughly chopped
  • 100 ml

Method

  1. Put the dill leaves into a blender or food processor with the garlic and the oil. Blitz for at least 2 minutes, until the dill is completely broken down and the oil is a dark, vibrant green (the longer you blend, the greener it gets). Pop into a bowl and set aside.
  2. Pop the egg yolks into the machine along with the lemon juice (no need to clean it first), then t