1 large egg yolk
1 cup vegetable or canola oil
1/2 cup buttermilk
1/4 cup dill, finely chopped
2 Tbl parsley, finely chopped
2 Tbl celery leaves, finely chopped
1 Tbl Dijon mustard
juice from 1/2 lemon
1 tsp onion powder
kosher salt and freshly ground black pepper
In a large mixing bowl, whisk the egg yolk until it is slightly foamy. Slowly add the vegetable oil, just a few drops at at time, constantly beating with the whisk, until all the oil is incorporated and the mixture is thick and smooth, the consistency of mayonnaise. Add the buttermilk, dill, parsley, celery leaves, mustard, lemon juice and onion powder. Stir to combine. Taste and season as needed with salt and pepper. Store, refrigerated in an air-tight container, up to two days.
SERVED AT THIS DINNER PARTY
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