blend · mayo
★ STARRED KITCHENPrep 10 minBloomroom Dillmayonnaise
Independent adaptation of a publicly published Nils Henkel recipe. Not affiliated with, sponsored by, or endorsed by Nils Henkel.
From a starred kitchen.
Ratio
Ingredients
- Dill — 200 g dill (for dill oil)
- Parsley — 50 g parsley leaves (for dill oil)
- Canola Oil — 400 g canola oil (for dill oil)
- Egg Yolk — 1 egg yolk (mayo)
- Yogurt — 1 Tbsp yogurt (mayo) (15 ml)
- Lime Juice — 2 tsp lime juice (mayo) (10 ml)
- Salt — salt (mayo) (2 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Bloomroom Dillmayonnaise wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 8 stars · 2 national awards
- Ivorycourt Mayonesa De Hierbas★ STARRED KITCHEN
- Caperbridge Paprika–scallion MayonnaiseNATIONAL AWARD WINNER
- Huskbench Mayonesa De Perejil★★★ KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Nils Henkel. German contemporary. Cited awards include: Michelin 2* (Burg Schwarzenstein / Tipken's lineage).
Originally published as Dillmayonnaise.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Nils Henkel / Falstaff Magazin Nordics 1/2025 (Skrei / dill mayo card) (published as “Dillmayonnaise”). Full citation lives in Provenance.