This dill mayonnaise is made using fresh dill and traditional mayonnaise prepared from scratch. It is easy to make, delicious and refreshing, extremely versatile and ready in 10 minutes!
See also horseradish mayonnaise!
Making dill mayonnaise involves preparing classic mayo using egg yolks and oil and then adding a generous amount of fresh dill mixed with a little salt and lemon juice for maximum flavour.
This easy mayo with dill is rich, creamy and zesty, made using natural ingredients, and has a delicious herby flavour. Perfect with salads, sandwiches, burgers, appetizers and much more (see details below).
Dill mayonnaise ingredients and substitutions
- Dill: use fresh dill avoiding hard stems. I do not recommend using dried dill.
- Oil: I recommend using mixed oils (see details below).
- Lemon juice and white wine vinegar.
- Egg yolks: for a rich and creamy mayo I recommend using 2, rather than 1, egg yolks.
- Mustard.
- Honey.
- Salt.
- Lemon zest: optional.
What oil to use in homemade dill mayo
I recommend using 2-3 different mild or neutral tasting oils. I used sunflower and rapeseed (canola) oils (about 100ml each) and a small amount of cold pressed rapeseed oil, which has a vivid yellow colour and a slightly nutty flavour. On its own the cold pressed rapeseed oil would make the dill mayonnaise taste too nutty, but it worked well in combination with the other, neutral tasting oils.
You can, if you prefer, use just one type of oil, but your mayonnaise might be a little bland.
For me olive oil is too bold and would completely overpower the dill. But if you want to experiment with the flavour perhaps adding a small amount of olive oil would work. Let me know how it turns out if you do try it!
What equipment do I need
I used my food processor (the small bowl) to make this creamy mayonnaise with dill. This method is easy and reliable.
An alternative method is to use a hand-held electric whisk (and a bowl with high sides to avoid splashes) but this requires you to use both hands, so it’s a little more labour intensive.
Another option is to make this recipe by hand simply using a whisk, however, this method is by far the most labour-intensive (it worked with my avocado mayonnaise which used only a small amount of oil, but I do not recommend it for this recipe).
Using a stick blender is another alternative, although the results are not always reliable and you might end up with watery mayo.
Step-by-step recipe instructions
1.Prepare dill: Place the dill in a small bowl, add the salt and 1 teaspoon of lemon juice and stir for a minute squashing the dill with the back of a spoon (this will release more flavour). Set aside.
2. Prepare mayo base: Place the egg yolks, mustard and 1 teaspoon of lemon juice in the food processor (small bowl). Pulse until combined.
3. Add oil: With the food processor on start adding the oil drop by drop at first. It’s important to do this slowly to prevent the mixture splitting. When the mayonnaise starts to thicken pour the oil in a very slow stream.
TIP: I recommend using a little jug or glass with a spout for the oil.
4. Add honey: When you’ve poured in about ⅔ of the oil add the honey and vinegar then continue slowly incorporating the rest of the oil.
5. Add dill: Add the dill mixture and remaining lemon juice (about 1 teaspoon) and thoroughly incorporate into the sauce. Taste the mayo and adjust the seasoning or add a little more lemon juice or vinegar, if required. Stir in the lemon zest (if using).
6. Chill: Transfer your dill mayo into a jar, glass/ceramic container/bowl (scatter a little lemon zest over the top, optionally), cover with cling film and chill for at least an hour before serving.
How to use dill mayonnaise recipe
This mayonnaise with fresh dill is just as versatile as regular mayo so you can combine it with other ingredients and use in:
- Sandwiches: such as salmon, chicken or turkey.
- Burgers: perfect with chicken and salmon burgers.
- Appetizers: for example, deviled egg recipes (including salmon and potato salad).
- Salads: use regular mayonnaise in combination with homemade mayo with dill in Olivier salad, Polish potato salad, beet potato salad and potato and dill salad (omitting the dill in the latter).
- As a dip: delicious with crispy baked chicken fingers, salmon fish fingers as well as fish nuggets and cornflake chicken nuggets!
You can also use this recipe as a base for creamy dressings and sauces, such as dill and mustard or tartar sauce.
How long will it keep
Because homemade dill mayonnaise contains fresh dill (in addition to raw egg yolks) it should be consumed within 5 days. To ensure your sauce stays fresh for that amount of time keep in mind the following:
- Make sure your dill is fresh, with no signs of wilting, yellowing or darkening leaves (which denote early signs of rotting).
- Use fresh egg yolks (check the packaging to ensure your eggs are not out of date).
- Clean your equipment thoroughly before making the mayo.
Can I use ready-made mayonnaise
Yes, you can, if that’s what you prefer. For best results I recommend that you first prepare the dill mixture as in Step 1 and then stir that into the mayonnaise.
Remember also that this store-bought mayo with fresh dill should be refrigerated for a maximum of 5 days.
Top tips
- It is important to ensure ALL your ingredients are at room temperature.
- Make sure your dill is fresh (avoid wilting, yellowing or darkening leaves). Avoid using tough stems.
- I recommend using mixed oils with a mild, neutral tasting flavour (I used rapeseed/canola, sunflower and a small amount of cold pressed rapeseed).
- Add the oil very slowly (drop by drop at first) to minimise the chance of your mixture splitting.
- Store in a jar or bowl and cover with a lid or cling film (it should be airtight). Keep refrigerated for up to 5 days.
- Make less fresh dill mayonnaise, if you prefer, by using half of the recommended amounts.
- Not suitable for freezing.
More condiments to try next
See also these other delicious sauces, sides and appetizers!
Recipe
Dill Mayonnaise Recipe
Equipment
- Food processor or electric whisk
Ingredients
- 4 tablespoons dill very finely chopped, avoid hard stems
- 2 egg yolks at room temperature
- 1 cup (240 ml) mixed oils see *Notes
- 1½ teaspoons Dijon mustard
- 3 teaspoons lemon juice plus zest of ½ lemon, optionally
- 1½ teaspoons honey
- 2 teaspoons white wine vinegar or dill pickle juice
- ⅓ teaspoon fine sea salt
Instructions
- Prepare dill: Place the dill in a small bowl, add the salt and 1 teaspoon of lemon juice and stir for a minute squashing the dill with the back of a spoon (this will release more flavour). Set aside.
- Prepare mayo base: Place the egg yolks, mustard and 1 teaspoon of lemon juice in the food processor (small bowl). Pulse until combined.
- Add oil: With the food processor on start adding the oil drop by drop at first. It’s important to do this slowly to prevent the mixture splitting. When the mayonnaise starts to thicken pour the oil in a very slow stream.TIP: I recommend using a little jug or glass with a spout for the oil.
- Add honey: When you’ve poured in about ⅔ of the oil add the honey and vinegar then continue slowly incorporating the rest of the oil.
- Add dill: Add the dill mixture and remaining lemon juice (about 1 teaspoon) and thoroughly incorporate into the sauce. Taste the mayo and adjust the seasoning or add a little more lemon juice or vinegar, if required. Stir in the lemon zest (if using).
- Chill: Transfer your dill mayo into a jar, glass/ceramic container/bowl (scatter a little lemon zest over the top, optionally), cover with cling film and chill for at least an hour before serving.
Notes
-
- It is important to ensure ALL your ingredients are at room temperature.
-
- Make sure your dill is fresh (avoid wilting, yellowing or darkening leaves). Avoid using tough stems.
-
- *I recommend using mixed oils with a mild, neutral tasting flavour (I used rapeseed/canola, sunflower and a small amount of cold pressed rapeseed).
-
- Add the oil very slowly (drop by drop at first) to minimise the chance of your mixture splitting.
-
- Store in a jar or bowl and cover with a lid or cling film (it should be airtight). Keep refrigerated for up to 5 days.
-
- Make less fresh dill mayonnaise, if you prefer, by using half of the recommended amounts.
-
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this dill mayonnaise recipe I'd love to know how it turned out for you. What oil did you use? How did you serve it? Let me know in the comments below, thanks:)
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