Fresh Herb Mayonnaise

Name: Fresh Herb Mayonnaise
Total time: 15 min
Yield: 4
Cuisine: Danish
Ingredients: Vegetable oil: 200 ml of; Dill: 1/3 bunch of; Yolk: 1; Dijon mustard: 1 tsp. of; Lemon juice: 1 tbsp. of; Salt: 1/3 tsp. of; Water: 1 tbsp. of

Features:

Cuisine:

Danish

15 min
Serves 4
Medium

Ingredients

200 ml of Vegetable oil
1/3 bunch of Dill
1 Yolk
1 tsp. of Dijon mustard
1 tbsp. of Lemon juice
To taste
1/3 tsp. of Salt
To taste
1 tbsp. of Water
Or more

Directions

In Scandinavian cuisine, in Danish in particular, fresh herbs and flowers are very widely used. They decorate with them, cook with them, make tinctures and so on. Today we will make a very interesting mayonnaise of a beautiful green color, flavored with fresh herbs. We will use fresh dill or you can take other herbs, and this will make our sauce not only beautiful and interesting, but also more healthy.

In the recipe, mayonnaise is made according to the classical method using yolk and sunflower oil. You can also try making it with aquafaba (instead of yolk), the recipe can be found here.

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Steps

Done

Coarsely chop the dill. Add the vegetable oil into a blender, add dill and pulse until smooth.
Then filter the oil through a fine sieve or cheesecloth to separate the large pieces of dill. You should have a smooth, green oil.

Done

Make mayonnaise using classical technology.
First, beat the yolk with mustard and a pinch of salt, then, continuing to beat, add a little green butter. When the mixture is tight, you can add oil in a constant thin stream.
When all the oil is added, you should get a light green mayonnaise with a dense texture. Add lemon juice and a little more salt, mix. The mayonnaise should lighten a little and the texture should be lighter. Now add a teaspoon of cold water to bring the mayonnaise to the desired light consistency. Stir it in with a mixer.
Mayonnaise is done. Keep in the fridge for up to several days.