Dill-and-cucumber mayonnaise

Name: Dill-and-cucumber mayonnaise
Yield: 3 cups
Ingredients: 1 cup peeled, seeded and diced cucumbers; Salt; 2 egg yolks; Freshly ground pepper; 2 teaspoons imported mustard, such as Dijon or Dusseldorf; 2 teaspoons vinegar or lemon juice; 2 cups peanut, vegetable or olive oil; ¼ cup finely chopped, fresh dill

By Craig Claiborne and Pierre Franey

Published March 7, 1981

Total Time: 35 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; A FACSIMILE OF FISH POACHING

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:Three cups

1 cup peeled, seeded and diced cucumbers
Salt
2 egg yolks
Freshly ground pepper
2 teaspoons imported mustard, such as Dijon or Dusseldorf
2 teaspoons vinegar or lemon juice
2 cups peanut, vegetable or olive oil
¼ cup finely chopped, fresh dill

Ingredient Substitution Guide

Preparation

Step 1
Put the cucumbers in a bowl and sprinkle with salt to taste. Refrigerate 30 minutes.
Step 2
Meanwhile, place the yolks in a mixing bowl and add salt and pepper to taste, mustard and vinegar or lemon juice. Beat vigorously for a second or two with a wire whisk or electric beater.
Step 3
Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil until all of it is used.
Step 4
Drain the cucumbers. Add the cucumbers and dill and blend well.