Dill Mayonnaise

Name: Dill Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (310 ml)
Cuisine: French Classic
Ingredients: ½ bunch dill Dill; 1 cup (250 ml) Grapeseed Oil; about 1½ yolks (30 g) Egg Yolk; about 1½ Tbsp (20 ml) White Wine Vinegar; about 1 tsp (5 ml) Dijon Mustard; about ¼ tsp (2 g) Salt

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

SPREAD · CURED SALMON & SEAFOOD

In the published recipe, this is the spread for gin and tonic cured salmon.

Welburn's dill mayonnaise for cured salmon.

On the jar

DILL

Method: blend
Yield: about 1¼ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Grapeseed Oil 250 mlWhite Wine Vinegar 20 mlDijon Mustard 5 ml

Ingredients

Dill½ bunch dill
Grapeseed Oil1 cup (250 ml)
Egg Yolkabout 1½ yolks (30 g)
White Wine Vinegarabout 1½ Tbsp (20 ml)
Dijon Mustardabout 1 tsp (5 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

Dill Mayonnaise 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 · 3 national awards

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Provenance

Paul Welburn — published sauce recipes in the PantryFlex catalog. Michelin 1* (Rhodes W1 / The Oxford Kitchen, historical as head chef).

Adapted from a Paul Welburn recipe (Paul Welburn / Great British Chefs (gin and tonic cured salmon)).

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 Paul Welburn / Great British Chefs (gin and tonic cured salmon) (published as “Dill Mayonnaise”). 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