Fresh mayonnaise is so quick to make and a great way of using up any leftover egg yolks.
This dill mayo is lovely with fish, shellfish and even a humble baked potato.
To maintain it as gluten free, ensure the mustard is gluten free and use wine or cider vinegar.
2 egg yolks
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 cup sunflower oil
salt and pepper to taste
2 tablespoons chopped fresh dill
Place the yolks, mustard and vinegar in a bowl.
Whisk lightly to combine.
Slowly pour the oil in, whisking all the time, the mayo will begin to thicken as you add the oil.
Once combined stir in the fresh dill.