Makes 3/4 cup
(Short-cut it by using 3/4 cup good quality mayonnaise, add the Dijon, dill, lemon zest, lemon juice, and the salt and pepper. Whisk together well!)
1 large pasteurized egg yolk , beaten until frothy
1/2 tsp Dijon mustard
1 tsp finely minced lemon zest
1 TBS freshly queezed lemon juice
1/2 cup canola oil
3 TBS extra-virgin olive oil
3 TBS chopped fresh dill
1/8 tsp fine salt, or to taste
1/8 tsp freshly ground white pepper, or to taste
To hold your mixing bowl steady twist a damp dish cloth into a ring, and place it on the counter top. Place a large mixing bowl on the dishcloth ring. Briskly whisk together the beaten egg yolk, mustard, lemon zest and lemon juice until it is pale yellow in color, about 1 minute.
Pour the oils into a measuring cup with a spout. Very slowly, add the oil drop-by-drop at first, while whisking constantly and vigorously. After 5 or 6 drop of oil are absorbed by the egg mixture, start adding it in a slow steady stream, continuing to whisk energetically.
Keep whisking the mayonnaise until it is smooth. If it appears to have separated, whisk a little longer and harder to help it blend together. Add the dill and whisk to incorporate. Taste, and adjust the seasoning as needed with salt and white pepper. If the mayonnaise is too thick, whisk in a little bit of cool water to thin.