The dill plants I let go to seed in the garden last year are now rewarding me with dozens of dill plants which are ready to snip and put into my favourite mayonnaise for mixing into coleslaw or potato salad.
This mayonnaise uses a whole egg and is made in a food processor, so it is easy to make and hard to get wrong. You can use other herbs (parsley, chives and coriander are all good) if you don't care for dill, and for a real blast you can also use half a bulb (yes, half a bulb) of garlic cloves along with the herb of your choice. (Warning - the garlic version can lower blood pressure, which is not good if it is already low. Otherwise it is fantastic.)
DILL MAYONNAISE
(enough for two or three big salads)
(enough for two or three big salads)
Ingredients
1 C of fresh dill, chopped
1 egg
1/2 t salt
1/2 t Dijon mustard
2 T cider vinegar OR lemon juice
c. 1 C light oil
Method
Put the chopped dill, egg, salt, mustard and vinegar in a food processor and whizz to combine. With the motor running, drip and then drizzle in the oil until the mayonnaise is thick and creamy. (If it gets too thick for dressing a cabbage sald, it can be thinned with a little water just before use.)
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