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
The mayonnaise will keep for up to 5 days in the fridge. Stir before using if it separates slightly.