1 teaspoon of Dijon mustard
Pinch of salt
Handful of dill
100 – 150 ml olive oil
Separate the yolk and the white. Put the yolk in the bowl and freeze the egg white for another day.
Grate the rind from the two lemons, add to the bowl.
I use a glass bowl so I can see what is happening.
Add the Dijon mustard and the salt to the bowl. Whisk lightly with the yolk and the grated lemon rind.
Slowly add the olive oil at the same time as whisking. As you add the oil the colour will lighten and it will thicken.
I used lemon infused olive oil for an extra twist of lemon.
Then add the juice of the lemons to your taste. The colour will lighten again, and the consistency will loosen too.
Chop up the dill and mix through.
Cover and put in the fridge until serving. This mayonnaise is great with fish, especially salmon.