Julee Rosso, Sheila Lukins

Dill Mayonnaise

Preparation info

  • 2 cups

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The perfect dip for lightly steamed asparagus spears.

Ingredients

  • 1 whole egg
  • 1 egg yolk
  • 3 tablespoons fresh lemon juice

Method

Combine the egg, egg yolk, lemon juice, mustard, and salt in the bowl of a food processor, and blend well. With the motor running, slowly add the oil through the feed tube. Then add the chopped dill and process just to mix well.