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  Lemon Dill Mayonnaise

1/2 cup mayonnaise
1 teaspoon fresh dill, finely chopped
1/2 teaspoon white wine Worcestershire sauce

Kat's Dill Mayo

• 4 egg yolks
  1 tablespoon Dijon mustard
  3 tablespoons tarragon vinegar
  1 tablespoon granulated sugar
  1 ¼ cups olive oil
  3/4 cup soy bean oil
  1 bunch fresh chopped dill
  1/2 teaspoon salt
  1/2 teaspoon white pepper

In a bowl, combine egg yolks, mustard, vinegar, and sugar. Blend with whisk. Gradually add olive oil and soybean oil, a drop at a time, whisking constantly. As mayonnaise begins to thicken, add oils more generously. Whisk in dill, salt, and pepper. Adjust seasonings and store in refrigerator up to 4 days.