Best 9 Dill Mayonnaise Recipes

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In the realm of condiments, dill mayonnaise stands out as a versatile and flavorful creation, adding a refreshing twist to various culinary delights. This zesty condiment is prepared by infusing mayonnaise, a classic creamy sauce, with the aromatic and slightly tangy essence of dill. The result is a vibrant, herbaceous sauce that elevates sandwiches, salads, dips, and many other dishes with its distinct flavor profile.

This article presents a collection of dill mayonnaise recipes, ranging from the classic to the innovative, offering options for both amateur and seasoned cooks alike. Discover the simplicity of the Basic Dill Mayonnaise recipe, a fundamental guide to creating this timeless sauce. Experiment with the Lemon-Dill Mayonnaise recipe, which adds a zesty citrus note that perfectly complements seafood dishes. For a spicy kick, try the Sriracha-Dill Mayonnaise recipe, a delightful blend of heat and tang.

Indulge in the creamy goodness of the Avocado-Dill Mayonnaise recipe, where ripe avocados lend a smooth and rich texture to the sauce. Explore the umami-rich depths of the Miso-Dill Mayonnaise recipe, which incorporates the savory flavors of miso paste. Finally, delight in the refreshing Cucumber-Dill Mayonnaise recipe, where crisp cucumbers add a cooling element to the sauce.

Each recipe provides step-by-step instructions, making it easy for home cooks to recreate these delectable variations of dill mayonnaise. With its versatility and ability to transform ordinary meals into extraordinary culinary experiences, dill mayonnaise is a must-have condiment in any kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN TURKISH KEBABS WITH SUMAC ONIONS AND GARLIC-DILL MAYONNAISE



Vegan Turkish Kebabs With Sumac Onions and Garlic-Dill Mayonnaise image

These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.

Provided by J. Kenji López-Alt

Categories     dinner, weekday, skewers and kebabs, main course

Time 40m

Yield 4 servings

Number Of Ingredients 23

1 medium red onion, halved lengthwise, then thinly sliced
1 cup loosely packed fresh parsley leaves
1 tablespoon ground sumac
20 garlic cloves, peeled and ends trimmed
1 cup vegan mayonnaise
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil
Large handful of minced fresh dill leaves
Kosher salt and freshly ground black pepper
1 pound vegan ground meat, such as Impossible or Beyond
1 tablespoon minced fresh oregano leaves
3 medium garlic cloves, minced
1 1/2 teaspoons Urfa pepper, or 1 teaspoon ground ancho chile
1 1/2 teaspoons ground sumac
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1 teaspoon neutral oil, such as grapeseed or canola
1 cup cherry tomatoes, halved
1 cup arugula
Hot sauce, to taste
Vegan Turkish bread or pita

Steps:

  • Make the sumac onions: Combine all ingredients and toss until the onion pieces are separated and well coated. (You should have about 1 1/2 cups. Sumac onions should be used the day they are made.)
  • Make the garlic-dill mayonnaise: Put 18 garlic cloves in a medium pot, and cover with a couple inches of water. Bring to a boil over high heat. Continue cooking for 30 seconds. Drain garlic and allow to cool to room temperature.
  • Meanwhile, mince the remaining 2 garlic cloves. In a food processor, combine blanched and raw garlic, mayonnaise and lemon juice; process until completely smooth. With the machine running, slowly drizzle in the olive oil. Transfer mixture to a bowl, stir in minced dill, and season to taste with salt and pepper. (You should have about 1 1/2 cups.)
  • Make the kebabs: Combine all ingredients in a large bowl, and fold with very clean hands until fully incorporated. Divide mixture in half, then divide each half into 6 equal balls. Working on a clean cutting board, roll them into cylinders about 3/4 inch in diameter. Cut each cylinder in half to form 24 small logs.
  • Cook and serve: In a large skillet over medium-high, heat oil until shimmering. Add the logs, working in batches if necessary to prevent crowding. Cook on one side until well browned, about 2 minutes. Flip and cook on second side until well browned and cooked through, another 1 1/2 minutes. (Alternatively, cook on a hot grill until lightly charred and cooked through.) Transfer to a serving plate.
  • Serve with sumac onions, garlic-dill mayonnaise, cherry tomatoes, arugula, hot sauce and Turkish bread or pita.

SALMON PATTIES WITH DILL MAYONNAISE



Salmon Patties with Dill Mayonnaise image

Smoked Salmon Patties are scrumptious fish cakes filled with smoked salmon, dill and a touch of Parmesan Cheese. They are flaky and flavorful on the inside and crispy and crunchy on the outside. You can serve with fresh lemon wedges or my easy dill mayo.

Provided by Beth Pierce

Categories     Fish

Time 15m

Number Of Ingredients 15

SALMON CAKES
1 lb smoked salmon skin removed and flaked
1/2 c finely minced onion
2 clove garlic minced
1/4 c mayonnaise
1 Tbsp dijon mustard
2 eggs
1 Tbsp chopped fresh dill
1/4 tsp fresh cracked black pepper
1/2 c fresh grated parmesan cheese
DILL MAYONNAISE
3/4 c mayonnaise
1 Tbsp lemon juice
1 tsp dried dill weed
1/4 tsp garlic powder

Steps:

  • 1. Combine the smoked salmon, panko breadcrumbs, minced onion and garlic, mayonnaise, Dijon mustard, eggs, dill weed, fresh cracked black pepper and freshly grated Parmesan in a large bowl. Stir to combine and shape with your hands into small patties.
  • 2. Add oil to large skillet over medium heat. Cook the patties until golden brown on both sides; approximately 2-3 minutes each side.
  • 3. Mix together the mayonnaise, fresh lemon juice, dill weed and garlic powder in a small bowl. Serve the dill mayo with the warm salmon patties.

LEMON-DILL MAYONNAISE SAUCE



Lemon-Dill Mayonnaise Sauce image

Make and share this Lemon-Dill Mayonnaise Sauce recipe from Food.com.

Provided by Porfavorcorona

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

1/2 cup mayonnaise
1 teaspoon fresh dill, finely chopped
1/2 teaspoon lemon juice

Steps:

  • In a small bowl, whisk together ingredients until blended.

DILL MAYONNAISE



Dill Mayonnaise image

Provided by Food Network

Categories     main-dish

Yield 1 cup

Number Of Ingredients 5

1 cup mayonnaise
1 tablespoon soy sauce
1/2 teaspoon dill, fresh, minced
Salt
Pepper

Steps:

  • Mix thoroughly in a bowl.

GOUJONS OF SOLE AND DILL MAYONNAISE



Goujons of Sole and Dill Mayonnaise image

Goujons have fallen out of favor over the last two decades, but it is hard to work out why. The crunch of the bread crumb casing, the tender, yielding softness of the white fish within: this is a fishfinger taken to the highest level. The traditional accompaniment is a tartar sauce, but my favourite sauce is a dill mayonnaise, with perhaps some cornichons tumbled on a plate nearby. Consider these a fabulously quick starter when you've got people over or a real treat of a midweek supper for two. The trick is to prepare ahead for that. I make up a vast batch of these and freeze them. Then, when it's dinner time and I don't know what I'm going to cook, I heat some oil in a pan and fry a handful from frozen. They barely need an extra minute. I prefer to fry in batches in a small saucepan rather than fill a frying pan with a lot of oil and try and get them all done at once. If you can find the Japanese seasoned bread crumbs, panko, then get them: they create an almost feathery but crunchy casing.

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 25m

Yield 16 pieces, about 3 servings as a main course; 5 as a starter

Number Of Ingredients 9

2 fillets lemon sole, skinned
1/2 cup cornstarch
Salt and freshly ground black pepper
1 cup breadcrumbs or 2 cups panko
2 eggs
1 cup groundnut or grapeseed oil, as needed depending on the size of pan
1 cup mayonnaise, preferably organic
Small bunch dill, about 1/3 cup
1/2 to 1 teaspoon lime juice, to taste

Steps:

  • Cut the sole fillets in half lengthways, and then slice each fillet half into about 4 long strips on the diagonal. This will give you 8 goujons from each fillet.
  • Put the cornstarch into a shallow bowl and season with salt and pepper. Put the bread crumbs or panko into another shallow bowl, and beat the eggs together in an additional bowl.
  • Dip each goujon into the seasoned cornstarch, coating it well, then the beaten egg, and finally the bread crumbs.
  • Lay the goujons on a cooling rack for a while, and heat the oil in a pan. (Or at this point you can freeze them in layers of baking parchment in an airtight container.)
  • Fry the goujons for about 2 minutes, or until crisp and golden. Remove to pieces of kitchen towel, as you go, to remove excess oil.
  • For the Dill Mayonnaise:
  • Put the mayonnaise into a bowl, and finely chop the dill, adding it to the mayonnaise. Stir in some lime juice and taste for seasoning. Serve with the prepared fish.

SMOKED TROUT WITH CRACKERS AND A LEMON DILL MAYONNAISE



Smoked Trout With Crackers and a Lemon Dill Mayonnaise image

Make and share this Smoked Trout With Crackers and a Lemon Dill Mayonnaise recipe from Food.com.

Provided by LifeIsGood

Categories     Scandinavian

Time 15m

Yield 20 crackers

Number Of Ingredients 7

1/3 cup reduced-fat mayonnaise
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 tablespoon minced fresh dill
1/2 teaspoon fresh ground pepper
4 ounces thinly sliced smoked trout
20 thin whole grain crackers

Steps:

  • Combine mayonnaise, lemon zest, lemon juice, dill and pepper in a small bowl.
  • Divide trout among crackers; top with a spoonful of the lemon-dill mayonnaise.

DILL AND HORSERADISH MAYONNAISE



Dill and Horseradish Mayonnaise image

Make and share this Dill and Horseradish Mayonnaise recipe from Food.com.

Provided by katew

Categories     Low Protein

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 1/2 cups good quality prepared mayonnaise
1 lime, juiced
1 tablespoon horseradish cream
2 tablespoons dill, finely chopped
1 tablespoon capers, chopped
rock salt
black pepper

Steps:

  • Mix all together.
  • Season to taste.
  • Serve with salad.

SALMON CAKES WITH LEMON, DILL, AND HOMEMADE DIJON MAYONNAISE



SALMON CAKES WITH LEMON, DILL, AND HOMEMADE DIJON MAYONNAISE image

Categories     Fish

Yield 12

Number Of Ingredients 18

Dijon Mayonnaise (makes 2/3 cup)
• 1large egg yolk
• 2tablespoonsDijon mustard
• 1tablespoon(or more) fresh lemon juice
• 1/2cupvegetable or olive oil
• 1teaspoonfinely chopped fresh dill
• Kosher salt
Salmon Cakes
• 3/4poundsalmon fillet, preferably sockeye (previously frozen is fine)
• Vegetable or olive oil (for brushing and cooking)
• 1 1/2poundsrusset potatoes, peeled, cut into 2-inch chunks
• 1teaspoonkosher salt plus more for seasoning
• 1large egg
• 1large egg yolk
• 2tablespoonsfinely chopped fresh dill
• 2scallions, thinly sliced
• 2teaspoonslemon zest
• Freshly ground black pepper or crushed red pepper flakes (optional)

Steps:

  • Combine egg yolk, Dijon mustard, and lemon juice in a blender. Blend on high, leaving the lid partially open, until smooth. With motor running, slowly pour in oil in a thin stream; blend until combined. Season to taste with salt and more lemon juice, if desired. Set aside 1/3 cup for salmon cakes. Stir dill into remaining mayonnaise. Place in small bowl; cover and chill. Salmon Cakes Preheat oven to 400°. Brush salmon with oil. Place salmon in an 8x8" baking dish and bake until flesh is just opaque, about 12 minutes; let cool. DO AHEAD: Salmon can be cooked 1 day ahead. Wrap in plastic and keep chilled. Place potatoes in a medium saucepan; add water to cover by 2 inches and season with salt. Bring to a boil over high heat; reduce heat and simmer until potatoes can be easily pierced to the center with the tip of a knife, 5-10 minutes. Drain potatoes and pass through ricer into a large bowl; set aside. Remove any bones and skin from cooked salmon and discard; place flesh in a medium bowl. Using a fork, gently pull apart fish into large flakes. Line a baking sheet with parchment paper; set aside. Lightly beat egg and egg yolk in a small bowl to blend. Stir egg mixture, dill, scallions, lemon zest, and 1 tsp. salt into reserved potato purée until just combined. Fold in reserved 1/3 cup Dijon mayonnaise and flaked fish. Season to taste with salt and black pepper or red pepper flakes, if desired. Using a 1/3-cup measuring cup, scoop mounds of batter onto prepared baking sheet. Cover loosely with plastic wrap and chill for at least 1 hour and up to 4 hours. Heat a large skillet or a griddle over medium-low heat; coat surface with 1 Tbsp. oil. Shape salmon cakes into 1/2-inch-thick rounds. Working in batches, wiping skillet clean after each batch, and coating skillet with 1 Tbsp. oil each time, cook salmon cakes, gently flipping with a flat spatula halfway through, until lightly browned, about 5 minutes per side. Serve with remaining Dijon mayonnaise alongside.

GRAVLAX WITH DILL MAYONNAISE



Gravlax with Dill Mayonnaise image

Provided by Food Network

Categories     appetizer

Time P3D

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons whole coriander seeds
1/4 cup coarse salt
1/4 cup cracked black peppercorns
1/3 cup granulated sugar
2 pounds skinless salmon fillet
1 bunch fresh dill
Dill Mayonnaise (recipe below)
Thinly sliced black bread
4 egg yolks*
1 tablespoon Dijon mustard
3 tablespoons tarragon vinegar
1 tablespoon granulated sugar
1 1/4 cups olive oil
3/4 cup soybean oil
1 bunch chopped fresh dill leaves
1/2 teaspoon salt
1/2 teaspoon white pepper

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.

Tips:

  • For the best flavor, use fresh dill. If you don't have fresh dill, you can use 1 tablespoon of dried dill.
  • Use mayonnaise that is made with olive oil or avocado oil for a healthier option.
  • Add a squeeze of lemon juice to brighten up the flavor of the dill mayonnaise.
  • If you are using the dill mayonnaise as a sandwich spread, add some chopped celery or onion for extra crunch.
  • Dill mayonnaise can also be used as a dip for vegetables, chicken, or fish.

Conclusion:

Dill mayonnaise is a versatile and delicious condiment that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are using it as a sandwich spread, a dip, or a dressing, dill mayonnaise is sure to add a burst of flavor to your next meal.

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