Dill-and-cucumber mayonnaise

• 1 cup peeled, seeded and diced cucumbers
• Salt
• 2 egg yolks
• Freshly ground pepper
• 2 teaspoons imported mustard, such as Dijon or Dusseldorf
• 2 teaspoons vinegar or lemon juice
• 2 cups peanut, vegetable or olive oil
• 1/4 cup finely chopped, fresh dill

1. Put the cucumbers in a bowl and sprinkle with salt to taste.
2. Refrigerate 30 minutes.
3. Meanwhile, place the yolks in a mixing bowl and add salt and pepper to taste, mustard and vinegar or lemon juice.
4. Beat vigorously for a second or two with a wire whisk or electric beater.
5. Start adding the oil gradually, beating continuously with the whisk or electric beater.
6. Continue beating and adding oil until all of it is used.
7. Drain the cucumbers.
8. Add the cucumbers and dill and blend well.

cucumbers, salt, egg yolks, freshly ground pepper, imported mustard, vinegar, peanut, dill

Taken from cooking.nytimes.com/recipes/5141 (may not work)