electronic Gourmet Guide

Warm Mayonnaise with Dill
(Olive Oil Hollandaise Sauce)




Place a stainless steel bowl over a simmering hot water bath, and add the hot water.

Beat in 3 egg yolks with constant beating. The yolks should become thick and ribbon like.

Begin beating in the olive oil, slowly in a thin stream, adding only as much as is quickly absorbed.

When about half the oil is added, add the hot lemon juice with beating. There should be a noticeable thickening.

Beat in the rest of the olive oil, somewhat more quickly, pouring in a steady stream.

Season with a pinch of cayenne, and more lemon juice and salt if you like.

Just before serving, add the snipped dill. You can blanch the dill sprigs by putting them in a strainer, and pouring a little boiling water over them, then cold water, this will brighten them.

Notes: This is a Hollandaise sauce made with olive oil. The hot water conditions the yolks and determines the thickness of the sauce.

For a thicker sauce, use only 1 tbs of water, but for the salmon, I like it lighter. Other herbs, like chives or tarragon can be used.

This sauce should be served warm and freshly made, within an hour of service.


Steve's Olive Oil Recipes

About Olive Oil

* These recipes are courtesy of the International Olive Oil Council.


All About Olives & Olive Oil


© 1996, Steve K. Holzinger. All rights reserved.

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.


This page modified February 2007