Zielony Majonez

Name: Zielony Majonez
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (300 ml)
Cuisine: French Classic
Ingredients: 2 cups (500 ml) Grapeseed Oil; about 6 bunches (150 g) Dill; 100 g Spinach; ⅔ cup (163 ml) Grapeseed Oil; ⅔ cup (163 ml) Grapeseed Oil; 1 Tbsp (14 ml) Dijon Mustard; about 2 tsp (10 ml) White Balsamic; about 1 yolk (18 g) Egg Yolk; 1 tsp (5 ml) Salt

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

SPREAD · STAGE I: HEAT OIL+DILL+SPINACH 90C -> BLEND 2 MIN -> CHILL 12 H -> STRAIN -> FREEZE TO SEPARATE WATER -> POUR OFF GREEN DILL OIL. STAGE II: EMULSIFY YOLK+VINEGAR+MUSTARD -> STREAM GRAPESEED OIL -> STREAM DILL OIL -> SALT; CHILL

In the published recipe, this is the spread for Bottiglieria 1881.

A base for sandwiches, salads, and dips.

On the jar

ZIELONY

Method: blend
Yield: about 1¼ cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Grapeseed Oil 500 mlGrapeseed Oil 163 mlGrapeseed Oil 163 mlDijon Mustard 14 mlWhite Balsamic 10 mlSalt 5 ml

Ingredients

Grapeseed Oil2 cups (500 ml)
Dillabout 6 bunches (150 g)
Spinach100 g
Grapeseed Oil⅔ cup (163 ml)
Grapeseed Oil⅔ cup (163 ml)
Dijon Mustard1 Tbsp (14 ml)
White Balsamicabout 2 tsp (10 ml)
Egg Yolkabout 1 yolk (18 g)
Salt1 tsp (5 ml)

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

Zielony Majonez 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

Przemysław Klima. Polish contemporary. Cited awards include: Michelin 2* (Bottiglieria 1881, Kraków).

Originally published as Zielony Majonez (Dill-Spinach Oil Mayo).

Adapted from a Przemysław Klima recipe (Przemysław Klima / RMF24 (Bottiglieria 1881)).

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 Przemysław Klima / RMF24 (Bottiglieria 1881) (published as “Zielony Majonez (Dill-Spinach Oil Mayo)”). 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