This homemade dill mayonnaise gets its bright yellow colour by using golden rapeseed oil. It looks a lot like Hollandaise sauce but the consistency is thicker.

First Time Making Mayonnaise

This may surprise you, but I had never made my own mayonnaise before. I wasn’t scared or put off by tales of splitting, I just hadn’t got around to it.

So I waited specifically for when I wanted some mayonnaise and didn’t have any conceivable alternatives in the fridge.

I made my dill mayonnaise by removing one of the beaters on my trusty electric hand mixer, and mixing it in the tall cup that goes with my stick blender.

The trick is to not add the oil too quickly at first, I read in Rosemary Shrager’s Absolutely Foolproof Home Cooking that you should dip a spoon into the oil and let drops drip onto the eggs as you beat. Her mayonnaise recipes use two egg yolks and much more oil than I found necessary, so my version ended up somewhat different.

I hear a lot of noise about seed oils but given the cost of olive oil these days, rapeseed oil seems a smart way to make mayonnaise, which would use up rather a lot of oil.

Also I used rapeseed oil because I hadn’t got enough non extra-virgin olive oil in the house. I didn’t want to waste extra virgin in mayonnaise as it would taste too strong. The bonus using rapeseed oil is the attractive golden colour – it looks more like a Hollandaise.

Ways To Use Dill Mayonnaise

There are lots of uses for dill mayonnaise, it goes especially well with chicken and fish salad dishes.

Tuna mix for jacket potatoes
Potato salad (I made one in this pepper quiche post although there’s another version forthcoming)
In smoked salmon sandwiches
To add butteriness to mashed potatoes
To give a smooth texture to dips

Bright yellow mayonnaise with flecks of dill

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