Dill Mayonnaise

Make a simple accompaniment to fish dishes.


  • 1 egg yolk (size 2)
  • ¼ level teaspoon salt
  • ½ level teaspoon english mustard powder or 1 level teaspoon dijon mustard
  • ½ a bunch of fresh dill (chopped)
  • freshly ground black pepper
  • 2 tsp lemon juice
  • 175 mllight olive oil or corn oil
  • 1-2 tablespoons warm water


  1. The golden rule for making mayonnaise is to always add the oil very slowly at first.
  2. Put the egg yolk, salt, mustard, some pepper and the dill into a small mixing bowl.
  3. Stand the bowl on a clean, damp cloth to prevent it from slipping, then whisk the yolk with a with a stainless steel wire whisk, or a hand held electric mixer, until it becomes lighter in colour.
  4. Gradually whisk in the lemon juice, then, whisking continuously, add the oil, a few drops at a time, until the mayonnaise begins to thicken.
  5. The oil can now be whisked in a little more quickly, in a fine, steady stream.
  6. If the mayonnaise becomes very thick, add another teaspoon of lemon juice (or a little vinegar).
  7. When all the oil has been added, stir in enough of the warm water to bring the mayonnaise to the required consistency.
  8. If you prefer a sharper-tasting mayonnaise, use a drop or two of vinegar as well as the lemon juice.
  9. Because mayonnaise is made with raw egg, it must be kept in the fridge and used on the day you make it.


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