Dill Mayonnaise:
    4 egg yolks
    1 T cornstarch
    1/4 cup olive oil
    2 T fresh lemon juice
    1/2 cup hot water
    1/2 t Dijon mustard
    salt & freshly ground back pepper
    2-3 T chopped fresh dill
Combine egg yolks and cornstarch in a small saucepan. Slowly whisk in the oil, followed by the lemon juice and water. Cook over low heat, whisking constantly, until mixture thickens. Remove from heat and add mustard, salt, pepper, and dill. Transfer mayonnaise to a bowl, cover tightly, and refrigerate immediately. It will keep refrigerated for up to 1 week.