2 tbsp Dijon mustard
1 tbsp caster sugar
1 egg yolk
4 tbsp freshly chopped dill
150ml/¼pt vegetable or groundnut oil
1 tbsp white wine vinegar
salt and pepper
in a large bowl whisk the mustard and sugar together with the egg yolk. Gradually whisk in a steady trickle of oil, making sure the oil is well emulsified. Start to add the oil at a constant pace. Add the fresh dill and mix well.
by Antony Worrall Thompson