Tomato and Dill Mayonnaise

Name: Tomato and Dill Mayonnaise
Ingredients: 1 whole egg + 1 egg yolk; 1 whole egg + 1 egg yolk; ½ tsp salt and lots of freshly ground black pepper; 1 rounded tsp mustard powder; 1 rounded tsp caster sugar; ½ tsp salt and lots of freshly ground black pepper; 3–4 tbsp wine vinegar (depending on how sharp you like your mayonnaise); 3–4 tbsp wine vinegar (depending on how sharp you like your mayonnaise); ½ pint/285 ml sunflower oil; 1 garlic clove, skinned and chopped; 4 tomatoes, skinned, de-seeded and chopped; 2 tbsp chopped dill fronds

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is, to my taste, the ideal sauce for barbecued salmon. You can leave out the garlic if you prefer. Dill is one of my favourite flavours. (Garlic, basil, coffee, chocolate, lemon and vanilla are the others!)

Ingredients

1 whole egg + 1 egg yolk
1 rounded tsp caster sugar

Sauce
Vegetarian
Gluten-free
Summer

Method

Put the mayonnaise ingredients – save for the oil, vinegar, dill and tomatoes – into a food processor and blend until smooth. Continue blending and add the oil, drop by drop at first. When the mayonnaise is thick and smooth add the rest of the oil in a slow trickle, still blending. Then add the wine vinegar and stir in the dill and chopped tomatoes to serve.

If you make this mayonnaise