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Crudités with dill mayonnaise
- Published: 7 Jun 24
- Updated: 6 Aug 24
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](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/05/2024D046_BABC_CRUDITE_3-768x960.jpg)
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.
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Serves 4-6
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Serves 4-6. Hands-on time 15 min
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
Method
- 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.
- 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.
- 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.
- Recipe from June 2024 Issue
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
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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