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 – particularly good for my smoked salmon potato salad
- In smoked salmon sandwiches
- To add butteriness to mashed potatoes
- To give a smooth texture to dips
Dill Mayonnaise With Rapeseed Oil
Ingredients
- 1 egg yolk
- 1 teaspoon yellow mustard I used French's
- 120 ml rapeseed oil
- 1 tbsp coarsely chopped dill
- 1 tbsp lemon juice
- large pinch of sea salt flakes
Instructions
- Beat the egg yolk and mustard with an electric hand mixer, dribble oil into the egg mix by dripping it from a spoon at first.
- As the mayonnaise starts to bulk out you can add the oil more quickly, eventually pouring.
- Add the dill and then the lemon juice and salt to taste.
Notes
Save this dill mayonnaise recipe to use later!
That’s a really interesting approach, using rapeseed oil. I’ve always been curious about how different oils affect the flavour of mayonnaise – it’s worth a try!