¾ cup olive or avocado oil
1 tbsp lemon juice
1 tsp whole grain Dijon mustard
¼ tsp salt
6 tbsp chopped pickles or cornichons
1 tbsp capers, chopped
½ tsp dried dill (optional)
¼ tsp black pepper
- To make the mayo, in a jar of immersion blender add the egg, salt and lemon juice and ¼ cup of oil. Press the immersion blender to the bottom of the jar and turn on. Pulse for 30 seconds without moving the blender.
- Add the rest of oil and slowly move the blender up and down until the mixture thickens.
- Add the rest of ingredients in a jar and mix well with a spoon or a silicon spatula. Adjust the taste with more salt and pepper if needed.
- Serve immediately or transfer in an airtight container and store in the fridge until needed.