Dill Mayonnaise Recipes

LEMON DILL MAYONAISE

Steps:

• In a medium-sized bowl, add all the ingredients.
• Whisk until smooth. Store any leftovers in an airtight container in the refrigerator for 4 to 5 days.
• Great on hamburgers or turkey burgers.

CRAB CAKES WITH DILL MAYONNAISE

Steps:

• Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.
• In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in the mashed potato with some seasoning, then shape into 12 neat round patties. Transfer these to a plate and put in the fridge for 20 mins to firm up.
• To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.
• Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.
• Add enough sunflower oil to a shallow frying pan to come about 1cm up the side. Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches. Cook for about 3 mins on each side until they are crisp and golden. Drain on kitchen paper. At this point you can pop the crab cakes into the oven to keep warm - or serve right away with dill mayonnaise and extra lemon wedges.

SALMON FILLETS WITH CREAMY DILL

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
• Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.

FRESH DILL AND LEMON MAYONNAISE

Steps:

• Add dill, lemon zest and lemon juice to taste to mayonnaise. Mix well.
• Good with eggs and most vegetables, especially new potatoes. Great over fish too!

TOASTED CLUBS WITH DILL MAYO

Steps:

• In a small bowl, combine the mayonnaise, dill, 1/4 teaspoon lemon juice and pepper; spread over toast. Layer 2 slices with beef, ham, cheese, lettuce, tomato, bacon and sprouts., Drizzle avocado with remaining lemon juice; place over sprouts. Top with remaining toast.

CREAMY DILL & GARLIC SALMON

Steps:

• Preheat oven to 450 degrees and line a baking sheet with parchment paper.
• Place salmon fillets, skin side down, on the paper.
• Mix mayonnaise, dill, mustard, garlic, and salt.
• Spread mixture evenly over salmon and bake for 8-10 minutes, or just until flesh flakes under your fork.
• Serve hot with a squeeze of fresh lemon.

GRAVLAX WITH DILL MAYONNAISE

Steps:

• Cook coriander seeds in a small dry saute pan just until the aroma is released. Crush seeds using the bottom of a heavy pot or a mortar and pestle. Mix seeds with salt, pepper, and sugar in a small bowl and reserve.
• Slice salmon in half across width and lay pieces side by side on counter, flesh-side up. Divide dry spice mixture in half and sprinkle one half over both pieces. Place half the dill sprigs on 1 piece of salmon and top with remaining piece of salmon to enclose the spices and herbs, as if making a sandwich. (Make the sandwich even by placing the thick end of salmon of top of thin end.)
• Evenly coat outside of salmon sandwich with remaining spices and dill. Tightly wrap in 2 layers of plastic wrap, place in a shallow baking dish, and top with weights (canned goods or milk cartons are good). Refrigerate 3 days, turning over every 12 hours.
• To serve, scrape off spices and dill. Slice thinly and serve cold with Dill Mayonnaise and thinly sliced black bread.
• In a bowl, combine egg yolks, mustard, vinegar, and sugar. Blend with whisk. Gradually add olive oil and soybean oil, a drop at a time, whisking constantly. As mayonnaise begins to thicken, add oils more generously. Whisk in dill, salt, and pepper. Adjust seasonings and store in refrigerator up to 4 days.

DILL MAYONNAISE

Steps:

• Mix thoroughly in a bowl.