1 Cup (16 tbs), blanched (use red and yellow pepper)
1⁄2 Bunch (50 gm), blanched
1. In a food processor, put together eggs, mustard powder, sugar, salt, celery salt, garlic powder, garlic clove, dill pollen, dried parsley and black pepper.
2. Process the egg mixture for about a minute or until well blended.
3. Add in the lemon zest and juice, and process for 1 minute.
4. Process the egg mixture on slow speed and slowly stream in the canola oil, and process until all the oil is incorporated.
5. Process for 30 seconds more.
6. In a bowl, transfer the dill pollen mayo, add in the crème fraiche and stir well to mix.
7. Serve Dill Pollen Mayo with Crème Fraiche garnished with a dill sprig and serve with belched vegetables if desired.
This recipe makes a wonderful dip or dressing for potato or pasta salad, a perfect partner for grilled or poached fish and adds a touch of sophistication to fresh vegetables and crackers or anything you feel like dipping. Dill Pollen is often described as the "essence" of dill, but that really doesn't explain it. It's more than just intensity that makes dill pollen wonderful. It has a nuttiness and obviously indescribable depth and flavor that go so well with lemon, mayonnaise and cream. Watch the video to