Dilly Mayonnaise
From Moosewood Restaurant Kitchen Garden
4 egg yolks
1 tablespoon cornstarch
¼ cup vegetable oil (or use part olive oil)
2 tablespoons fresh lemon juice or herb vinegar
½ cup hot water
½ teaspoon Dijon mustard
Salt and freshly ground black pepper to taste
2 to 3 tablespoons chopped fresh dill
Combine egg yolks and cornstarch in a small saucepan. Slowly whisk in
the oil, followed by the lemon juice and water. Cook over low heat,
whisking constantly, until mixture thickens. Remove from heat and add
mustard, salt, pepper, and dill. Transfer mayonnaise to a bowl, cover
tightly, and refrigerate immediately. It will keep refrigerated for up
to 1 week. Makes 1 cup.
