A smooth creamy lemon dill sauce that is the perfect accompaniment with fish.

1. Place the garlic, mustard, egg yolks and dill in a mini food processor or a work bowl for an immersion blender.
2. Process until evenly combined, about 10 seconds.
3. With the motor running, slowly add the oil in a thin stream until completely combined. Take about 2 minutes to completely add the oil and do not add more that 1/4 cup in the first 30 seconds.
4. Once you have a thickened sauce, stop the motor and add the lemon juice then season with salt and pepper.
5. Start the motor again and combine until well combined.
6. Refrigerate in a covered container for up to one week.

For the best success, start with room temperature ingredients.