Dill and Cucumber Mayonnaise

Preparation info

  • 3 cups

    • Difficulty


Appears in

A Feast Made for Laughter

A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


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


    1. Put the cucumber in a bowl and sprinkle with salt to taste. Refrigerate 30 minutes.
    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.
    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.
    4. Drain the cucumbers. Add the cucumbers and dill to the mayonnaise and blend well.