Dill Mayonnaise Recipe

Dill mayonnaise in oval blue bowl with spoon and fresh dill in top left corner.

This dill mayonnaise is made using fresh dill and traditional mayonnaise prepared from scratch. It is easy to make, delicious and refreshing, extremely versatile and ready in 10 minutes!

Course Condiment, Snack

Cuisine vegetarian

Prep Time 10

Total Time 10

Servings servings

Calories 189kcal

Author Monika Dabrowski

Equipment

Food processor or electric whisk

Ingredients

4 tablespoons dill very finely chopped, avoid hard stems
2 egg yolks at room temperature
1 cup mixed oils see *Notes
1½ teaspoons Dijon mustard
3 teaspoons lemon juice plus zest of ½ lemon, optionally
1½ teaspoons honey
2 teaspoons white wine vinegar or dill pickle juice
⅓ teaspoon fine sea salt

US Customary - Metric

Instructions

Prepare dill: Place the dill in a small bowl, add the salt and 1 teaspoon of lemon juice and stir for a minute squashing the dill with the back of a spoon (this will release more flavour). Set aside.
Prepare mayo base: Place the egg yolks, mustard and 1 teaspoon of lemon juice in the food processor (small bowl). Pulse until combined.
Add oil: With the food processor on start adding the oil drop by drop at first. It’s important to do this slowly to prevent the mixture splitting. When the mayonnaise starts to thicken pour the oil in a very slow stream.
TIP: I recommend using a little jug or glass with a spout for the oil.
Add honey: When you’ve poured in about ⅔ of the oil add the honey and vinegar then continue slowly incorporating the rest of the oil.
Add dill: Add the dill mixture and remaining lemon juice (about 1 teaspoon) and thoroughly incorporate into the sauce. Taste the mayo and adjust the seasoning or add a little more lemon juice or vinegar, if required. Stir in the lemon zest (if using).
Chill: Transfer your dill mayo into a jar, glass/ceramic container/bowl (scatter a little lemon zest over the top, optionally), cover with cling film and chill for at least an hour before serving.

Notes

- It is important to ensure ALL your ingredients are at room temperature.

- Make sure your dill is fresh (avoid wilting, yellowing or darkening leaves). Avoid using tough stems.

- *I recommend using mixed oils with a mild, neutral tasting flavour (I used rapeseed/canola, sunflower and a small amount of cold pressed rapeseed).

- Add the oil very slowly (drop by drop at first) to minimise the chance of your mixture splitting.

- Store in a jar or bowl and cover with a lid or cling film (it should be airtight). Keep refrigerated for up to 5 days.

- Make less fresh dill mayonnaise, if you prefer, by using half of the recommended amounts.

- Not suitable for freezing.

Nutrition