Fresh Dill And Lemon Mayonnaise Recipes

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Steps:

• Method 1. Finely chop the dill fronds, discarding any thick stalks. Finely grate the zest from the lemon, then squeeze the juice into a small bowl. Set the dill, lemon zest and juice to one side. 2. Separate the egg yolks from the whites (keep the whites for meringues). Pop the egg yolks into a clean, greasefree bowl - ideally not plastic. Add the mustard with a pinch of salt. Measure out 1 tbsp of the lemon juice and add it to the bowl. Whisk together to combine. 3. Add a small splash of sunflower or rapeseed oil - around 1 tsp. Whisk to combine with the egg yolks. Repeat till you have whisked in all the sunflower or rapeseed oil, then repeat and slowly whisk in the olive oil. The oil and the egg yolks will emulsify together to make a thick, creamy sauce. Using a hand-held electric whisk will make this a much faster process than whisking by hand. 4. Stir the chopped dill and lemon zest into the mayo. Taste and add a pinch more salt or a splash more lemon juice, if you think it needs it. Serve the mayo with fish, such as poached or baked salmon, with chips for dunking, or with burgers or other grilled meats. The mayo will keep for up to 3 days in a sealed tub in the fridge. 5. Eggs Aware This mayo is made with raw egg yolks, so it's safer not to serve it to children, the elderly or people with compromised immune systems.

LEMON-DILL MAYONNAISE SAUCE

Steps:

• In a small bowl, whisk together ingredients until blended.

SAFFRON AND DILL MAYONNAISE, PLUS GARLIC AND LEMON MAYONNAISE

Steps:

• SAFFRON MAYONNAISE: Grind 2 pinches of saffron in a mortar and add 1 tablespoon boiling water to infuse for several minutes. Stir this into 1 cup of mayonnaise. Serve with roasted red peppers and tomatoes, fried potatoes, Mediterranean soups, lentil or chickpeas.
• GARLIC MAYONNAISE: Coarsely chop 4 to 6 cloves garlic. Transfer into a mortar and pound with a pinch of salt until it turns into a paste. Stir into a cup of mayonnaise and add a little lemon juice to taste. Serve with chargrilled summer vegetables (eggplant, zucchini and charred red onion), a summer vegetable soup, or use as a dip for crudite.
• DILL AND LEMON MAYONNAISE: Add a quarter cup of chopped dill, 1 teaspoon lemon zest and lemon juice to taste to 1 cup mayonnaise. Serve with poached eggs, steamed vegetables and boiled new potatoes

FRESH DILL AND LEMON MAYONNAISE

Steps:

• Add dill, lemon zest and lemon juice to taste to mayonnaise. Mix well.
• Good with eggs and most vegetables, especially new potatoes. Great over fish too!

DILL MAYONNAISE

Steps:

• Mix thoroughly in a bowl.

LEMON-PEPPER DILL SAUCE

Steps:

• In a bowl stir together the mayonnaise, the zest, the lemon juice, the dill, and the pepper. Serve the sauce with cooked asparagus or other vegetables or as a dip with crudités.

DILL-AND-CUCUMBER MAYONNAISE

Steps:

• Put the cucumbers in a bowl and sprinkle with salt to taste. Refrigerate 30 minutes.
• Meanwhile, place the yolks in a mixing bowl and add salt and pepper to taste, mustard and vinegar or lemon juice. Beat vigorously for a second or two with a wire whisk or electric beater.
• Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil until all of it is used.
• Drain the cucumbers. Add the cucumbers and dill and blend well.