Lemon Herb Aioli

Lemon Herb Aioli by Stonewall Kitchen, fresh and zesty

Lemon Herb Aioli by Stonewall Kitchen is a bright mayonnaise with lemon, dill, and tarragon, whipped from rapeseed oil and egg. The oil and juice of the fruit provide the acidity, while mustard powder adds a subtle spiciness underneath; together, they create a cream that remains fresh even when served cold.

Lemon Herb Aioli is the lemon-herb mayonnaise from Stonewall Kitchen in Maine, USA, intended for fish, asparagus, and cold platters. Rapeseed oil and egg form the creamy base, topped with lemon juice, dill, tarragon, and mustard powder. Onion granules keep the seasoning in the background.

Lemon acidity, dill, and a hint of anise from tarragon

It sits light yellow and creamy on the spoon with little green flecks of herbs and smells of lemon. It spreads easily on bread and does not run, even on a warm plate.

Rapeseed oil and egg provide the base for the mayonnaise, while the juice contributes a clear, bright acidity. Dill adds its garden-fresh note, tarragon a fine trace of anise, and the mustard powder binds them together. The oil from the zest adds that ethereal tone that the juice alone does not provide.

On the plate, it remains light despite being a mayonnaise, as the acidity continuously cuts through the richness. In this, it differs from the heartier varieties that Stonewall Kitchen otherwise stirs into their jars.

The mayonnaise for fish, asparagus, and seafood

Fish is its traditional companion, but its true moment arrives during asparagus season.

It pairs just as well with fried or poached fish as it does with crab, scampi, and prawns, and a spoonful over warm asparagus can take the place of labor-intensive hollandaise sauce. It also finds its way onto sandwiches, alongside baked potatoes, and as a dip for raw vegetables.

Stir it into potato or egg salad to instantly add freshness and delicate herbs. It tastes just as good with steamed mussels or cold roast beef as it does with a simple green salad. It is also a lighter alternative to heavy remoulade when served with fried fish and chips.

Tarragon, the herb of French sauces

Tarragon is one of the classic herbs of French cuisine, where it defines sauce béarnaise, that buttery sauce served with steak.

Its aroma is reminiscent of anise and fennel—sweet yet slightly bitter—which is exactly what gives this light cream its secondary layer. Dill pulls in the other direction, herbaceous and cool, as known from Nordic fish cuisine. Both are added to the jar dried and remain stable for months.

At Stonewall Kitchen, both herbs are listed before the onion granules on the ingredient list, and you can taste that they are generously portioned. Dried herbs release their aroma slowly, which is why the cream tastes even more rounded after a few days in the refrigerator.

Alongside a steaming bundle of asparagus

During asparagus season, a bundle of white stalks steams on the plate, with a spoonful of lemony cream alongside. A spritz of fresh lemon, and it tastes almost as if made from scratch. Once opened, it belongs in the refrigerator, where it will keep for a few weeks. If you like, fold in some freshly chopped dill at the end to make it look even greener.

For something more herbaceous and robust, try the Basil Pesto Aioli. All varieties can be found under Aioli and Mayonnaise as well as in the Stonewall Kitchen collection.