Because this recipe uses a raw egg, choose a freshly laid or pasteurized egg. Older eggs can harbor bacteria.
1 room-temperature large egg
1 Tbsp. room-temperature lemon juice
½ tsp. minced garlic
1 cup canola oil
2 tsp. Champagne vinegar
1 Tbsp. coarsely chopped fresh dill or 2 tsp. dried dill
1∕8 tsp. kosher salt
¼ tsp. freshly ground black pepper
• In a food processor, pulse the egg, lemon juice and garlic until combined.
• With the processor running, add the oil very slowly, 1 drop at a time. Once the mixture starts to thicken, pour the oil in a slow, steady stream. The egg mixture will become thick and opaque.
• Add the vinegar, dill, salt and pepper. Pulse until evenly combined. Keep the dill mayonnaise refrigerated in an airtight container up to 4 days.