Mayonnaise is as ubiquitous in Ukrainian cusine as any other European culture. It's indispensible when preparing fish, egg and salad dishes, for starters.
There's nothing like homemade mayonnaise, and when you have the time I think it's worth the trouble of making. We're lucky to live in a time when we have the option of buying it when we're pressed for time.
Sylvia's favourite substitute for homemeade mayonnaise is
Hellman's bramd and I would tend to agree.
Mayo's tangy, creamy taste can be further enhanced by the addition of fresh herbs, like this recipe for Blender Dill Mayonnaise.
1 1/2 cups mayonnaise
1 cup chopped fresh dill (or frozen)
1 clove garlic, finely minced
2 Tbsp fresh lemon juice
2 Tbsp sour cream
Process in a food processor until well-blended ... about four seconds. This makes 2 cups.
This mayo is a great topper for appetizers like cocktain meatballs or miniature chicken or salmon croquettes.