Dillmayonnaise

Name: Dillmayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: about 8 bunches (200 g) Dill; about 1 bunch (50 g) Parsley; 1¾ cups (435 ml) Canola Oil; about 1 yolk (18 g) Egg Yolk; 1 Tbsp yogurt (mayo) (15 ml) Yogurt; 2 tsp lime juice (mayo) (10 ml) Lime Juice; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Nils Henkel recipe. Not affiliated with, sponsored by, or endorsed by Nils Henkel.

SPREAD · COD & OTHER WHITE FISH

In the published recipe, this is the spread for cod (Skrei).

Henkel's dill mayonnaise for cod.

On the jar

DILLMAYONNAI

Method: blend
Yield: about 1 cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Canola Oil 435 mlYogurt 15 mlLime Juice 10 ml

Ingredients

Dillabout 8 bunches (200 g)
Parsleyabout 1 bunch (50 g)
Canola Oil1¾ cups (435 ml)
Egg Yolkabout 1 yolk (18 g)
Yogurt1 Tbsp yogurt (mayo) (15 ml)
Lime Juice2 tsp lime juice (mayo) (10 ml)
Saltabout ¼ tsp (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.

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Companion jar

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 · 7 stars · 1 national award

Herb Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Lime-Dill Mayonnaise★ STARRED KITCHENOn the jar: LIMEDILL
Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Nils Henkel. German contemporary. Cited awards include: Michelin 2* (Burg Schwarzenstein / Tipken's lineage).

Adapted from a Nils Henkel recipe (Nils Henkel / Falstaff Magazin Nordics 1/2025 (Skrei / dill mayo card)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar