Homemade Dill Mayonnaise

03 Jun

(makes 2 cups)
There is a world of difference between homemade mayonnaise and store-bought mayonnaise, a difference anyone, even children can taste. Homemade mayonnaise is a bit more yellow because of the egg yolks so that’s how you can tell immediately its not off-the-shelf. But when you taste it, that’s when the quality comes through. Its richer, fluffier and creamier all at the same time. Its really easy to make with simple ingredients. Try it once and there’s no turning back.  


  1. Eggs (3)
  2. Vegetable Oil (1-1/4 cup)
  3. Dijon Mustard (1t)
  4. Dill Weed (2T)
  5. Lemon (1/2)


  1. Take 3 eggs out of the fridge two hours ahead to let them warm to room temperature.
  2. Seperate the yolks into the mixing container. You won’t be using the whites. Add 1t of dijon mustard and the strained juice of half a lemon.
  3. Beat the mixture till it is well mixed. I use a hand-held electric blender in a tall clear tumbler but you can do it by hand if you want to.
  4. Measure 1 and 1/4 cup of vegetable oil into a pitcher. Continue blending and add the oil a little at a time. You must add the oil very very slowly at first. If the oil looks seperated from the mixture, you are adding it too fast. When half the oil has been incorporated into the mixture, you can pour the rest in a bit faster.
  5. When the mayonnaise starts to stiffen, add 1t salt and 1t pepper. Beat/Blend at high speed to bring the mayonnaise up to the right consistency. Don’t over do it or the oil will seperate again.
  6. Spoon the mayonnaise into your intended storage container. Mix in 2T of dill weed using a spoon. Cover with cling film that is pushed down to evacuate all the air and refrigerate.
  7. Dill is good with seafood. If you don’t like dill weed, here are some other choices for flavouring your mayonnaise:
    1. GARLIC crushed (= Aioli, not Rouille)… good on bread with bouillabaisse 
    2. ANCHIOVIES in oil… perfect for schnitzels
    3. HONEY and more mustard… chicken nugget dip
    4. CUMIN… also nice with crab cakes, and boiled eggs
    5. PESTO… a bold flavour for meat sandwiches
    6. SHALLOTS minced and fried… great for poached fish
    7. or refer to my earlier Mayonnaise Glazed Sole recipe


  • The egg yolks are left uncooked, that’s the secret to the natural taste and texture. Fresh eggs would be best but if not, make sure you bought the eggs less than a week ago. If the yolk sac has begun to thicken or turn orange, your egg has expired. 
  • Since you are not pasturizing any of your ingredients like the food companies, this will not keep as long as bottled mayo. That’s the one downside of homemade mayonnaise. Make sure all utensils and equipment touching the mayonnaise, and your hands, are spanking clean.
  • This is one of those times you should not use olive oil because it has a strong taste. I usually use canola oil for this, but if you have concerns over erucic acid, use alternatives like sunflower seed or soyabean oil.
  • If you are using an electrical blending appliance, make sure it is the type that does not need the cover to be on when its operating or you will have to open and close it 100x.
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Posted by on June 3, 2012 in French, Ingredients, Recipe


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