Ken Hart – Vineyard Manager
1 clove garlic
3 egg yolks
1 teaspoon Dijon mustard
1½ cups canola oil
½ lemon, juiced
¼ cup fresh dill, chopped
1 teaspoon salt
Using a mortar and pestle, crush the garlic into a pulp.
Add the egg yolks and mustard and mash into a paste.
Once homogenous, begin to slowly drizzle in the oil.
When all of the oil is incorporated, add the lemon juice, dill and salt.
Store covered in refrigerator and use within 2-3 days.
Makes 1 ½ cups