Ingredients:

• 1 large egg yolk
• 2 tsp lemon juice
• 1 tablespoon white wine vinegar
• 3/4 cup olive oil, safflower or light vegetable oil
• 1 tablespoon dried or fresh dill

Directions:

1. In a small food processor of glass bowl, process or whisk together egg yolk, lemon juice, vinegar and dill
2. Add oil is a slow steady stream while whisking or processing briskly.
   *my food processor has whole in the top to add oil while processor is running
3. Continue whisking/processing until all the oil has been added and mayonnaise is thick
4. Refrigerate up to 1 week

Serves: Makes about 6-8 ounces of mayo and a serving is about 1 ounce

Nutritional Information: (per serving)

Calories: 240
Total Fat: 1g
Calories from fat: 4%
Protein: 15g
Carbs: 45g
Cholesterol: 0mg
Sodium: 766mg