Dill Mayo

dill, mayo, mayonnaise, recipe
dill mayo photo by carmen troesser

Because this recipe uses a raw egg, choose a freshly laid or pasteurized egg. Older eggs can harbor bacteria.


1 room-temperature large egg 
1 Tbsp. room-temperature lemon juice 
½ tsp. minced garlic
1 cup canola oil
2 tsp. Champagne vinegar
1 Tbsp. coarsely chopped fresh dill or 2 tsp. dried dill
18 tsp. kosher salt
¼ tsp. freshly ground black pepper


• In a food processor, pulse the egg, lemon juice and garlic until combined.

• With the processor running, add the oil very slowly, 1 drop at a time. Once the mixture starts to thicken, pour the oil in a slow, steady stream. The egg mixture will become thick and opaque.

• Add the vinegar, dill, salt and pepper. Pulse until evenly combined. Keep the dill mayonnaise refrigerated in an airtight container up to 4 days.

Tags : Eggs , Aioli