Warm Mayonnaise with Dill
(Olive Oil Hollandaise Sauce)
Ingredients
- 2 tbl water hot
- 3 each egg yolk
- 1/2 tsp salt
- 1-1/4 cups extra virgin olive oil—mild
- 1 tbl lemon juice fresh—hot
- 1 pinch pepper cayenne
- 2 tbl dill leaves, snipped, no stems—blanched
Preparation
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
- Kebabs*
- Olive Oil Marinade for Kebabs
- Beef Kabob with Zucchini and Cherry Tomatoes
- Chicken Kebab with Pineapple, Corn and Red Peppers
- Shrimp Kebab with Green Onion and Sweet Potatoes
- Aioli Sauce
- Tapenade Sauce
- Mayonnaise
- Sauce Vinaigrette
- Warm Dill Mayonnaise
- Cold Poached Salmon with Warm Dill Mayonnaise or Aioli Sauce
* These recipes are courtesy of the International Olive Oil Council.
© 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
