Dilled Mayonnaise Mustard
A creamy, herb-infused mayonnaise and mustard blend with fresh dill and a tangy kick, perfect for sandwiches, dips, or seafood dishes to impress guests and elevate flavors.
Ingredients
Instructions
- In a blender, combine egg, dry mustard, Dijon mustard, and salt, and blend on high.
- Add vinegar and blend for a few seconds.
- With the blender running, add olive oil in a thin stream until all the oil is incorporated and the mixture is emulsified.
- Stir in minced fresh dill.
- Refrigerate until ready to use as a spicy mayonnaise or mustard.
Tips & Substitutions
For a creamier texture, use a room temperature egg instead of a cold one. If you don't have fresh dill, dried dill can be used, but reduce the amount to about 1 tablespoon as it is more potent. You can also experiment with flavored oils like garlic or lemon olive oil for a unique twist. This spicy mayo is great as a dip or spread.
Serving Suggestions
Serve this dilled mayonnaise mustard as a zesty dip for vegetables or a flavorful spread on sandwiches and wraps. It pairs beautifully with the Mom Butterscotch Cookies(A Dunking Cookie) for a sweet and savory platter. Try it alongside grilled fish or as a dressing for potato salad for a refreshing twist.
Storage & Reheating
Store any leftover dilled mayonnaise mustard in an airtight container in the refrigerator for up to one week. It’s best enjoyed fresh, but if you need to reheat it, let it come to room temperature before using to maintain its emulsified texture. Avoid microwaving as it can separate the emulsion.
Nutrition & Diet Analysis (per serving)
Each serving of Dilled Mayonnaise Mustard contains roughly 583 calories, with 1g protein, 11g carbohydrates, and 61g fat. Note that it is relatively high in sodium, at 1782mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use another type of oil instead of olive oil?
Yes, you can substitute olive oil with other oils such as avocado oil or canola oil. However, keep in mind that the flavor will change slightly. Olive oil provides a distinct taste that complements the dill well, so choose an oil with a mild flavor for best results.
Is it safe to use raw egg in this recipe?
Using a pasteurized egg can reduce any risk associated with raw eggs. If you're concerned about safety, you can also look for pasteurized egg products available in stores. This will give you the same creamy texture without the worry.
How can I make this recipe vegan?
To make a vegan version, substitute the egg with aquafaba, the liquid from canned chickpeas, using about 3 tablespoons. Use a neutral oil like grapeseed oil in place of olive oil. The taste will differ slightly, but it will still create a delicious and creamy spread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).