Instructions: Combine egg, mustard, salt, pepper, grated lemon rind, and dillweed in container of electric blender. Pulse on and off a few times. With the machine running, very slowly add the oil through the top. When mixture becomes thick and creamy, you can add the oil a little faster. When it is all integrated, pulse in the lemon juice. Taste and adjust seasonings. If the mayonnaise is thicker than you like, thin with warm water or sour cream. Refrigerate overnight for flavor to maximize.

Yield: about 1 cup.

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