Crudités with dill mayonnaise

Crudités with dill mayonnaise

This gorgeous green mayo gets its colour from a simple dill-infused oil (which looks cheffy but couldn’t be simpler to make). Here we’ve served it with a beautiful crudités platter, but it can be used in place of regular mayonnaise in any recipe.

Crudités with dill mayonnaise

Try our ultimate homemade mayo recipe and discover our top tips for making perfect mayo every time, plus how to turn it into tartare sauce, thousand island dressing and more.

  • Serves icon Serves 4-6
  • Time icon Serves 4-6. Hands-on time 15 min

This gorgeous green mayo gets its colour from a simple dill-infused oil (which looks cheffy but couldn’t be simpler to make). Here we’ve served it with a beautiful crudités platter, but it can be used in place of regular mayonnaise in any recipe.

Try our ultimate homemade mayo recipe and discover our top tips for making perfect mayo every time, plus how to turn it into tartare sauce, thousand island dressing and more.

Nutrition: Per serving (for 6)

Calories
391kcals
Fat
39g (3.6g saturated)
Protein
5.9g
Carbohydrates
3.8g (3.5g sugars)
Fibre
2.3g
Salt
0.3g

Ingredients

  • 50g dill
  • 200g vegetable or sunflower oil
  • 2 medium free-range egg yolks
  • 1 tbsp dijon mustard
  • Squeeze lemon juice or dash white wine vinegar
  • 3 medium free-range eggs
  • 130g baby carrots, trimmed and halved lengthways
  • 130g cherry tomatoes on the vine
  • 1 baby cucumber, sliced lengthways
  • 130g green beans, mangetout and/or sugar snap peas
  • Bunch radishes, trimmed
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Method

  1. Roughly chop the dill, then put in a blender with the oil and whizz for a couple of minutes. Pour into a fine sieve set over a bowl.
  2. To make the mayonnaise, whisk the egg yolks with the mustard for 2 minutes until the yolks are pale and thicker. Slowly stream in the bright green dill oil, while whisking to emulsify. If it starts to look shiny it’s about to split – adding a splash of cold water should bring it back together. There will be a little sediment in the bottom of the bowl of oil – you can either leave this out for a smooth, uniform finish or add it for extra flavour. Taste and season with salt and lemon juice/vinegar.
  3. Cook the 3 eggs for 6½ minutes in boiling water, then plunge into iced water to stop them cooking further. Peel and halve, then add to a platter with the crudités and a bowl of the dill mayonnaise for dipping.

Nutrition

Calories
391kcals
Fat
39g (3.6g saturated)
Protein
5.9g
Carbohydrates
3.8g (3.5g sugars)
Fibre
2.3g
Salt
0.3g

delicious. tips

  1. Don’t waste it Use the leftover mayonnaise for sandwiches or a knockout potato salad with pickles and smoked mackerel.

    Easy swaps Don’t like dill? Any soft green herb (basil, parsley, chives) works just as well.

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