Lemon Mayonnaise Recipes

LEMON MAYONNAISE

Steps:

• In a blender, set a low speed, combine the egg yolks, water, lemon juice, and salt.
• Partially cover the open blender with a towel to cut down on spatter and increase speed to high.
• Begin adding olive oil in a slow, steady stream (this should take 5-7 minutes).
• As the mayonnaise begins to thicken, the towel will no longer be necessary and the noise from the blender will lessen.
• Watch as the mayonnaise thickens, being careful to maintain the slow stream of the olive oil being added.
• Store the mayonnaise in a bowl covered with plastic wrap or in a plastic container with a tight fitting lid up to 4 days.
• *Roasted Garlic Mayonnaise: follow the above recipe, adding 1/4 cup recipe #232091 (Balsamic Roasted Garlic) after the mayonnaise has come together.
• *Red Pepper Mayonnaise: add 1/4 cup Peperonata (recipe #225648) after the mayonnaise has come together.

FOOLPROOF LEMON-GARLIC MAYONNAISE

Steps:

• In small food processor or container of an immersion blender, combine garlic, anchovies, egg yolk and mustard. With machine running, slowly drizzle in 2 tablespoons olive oil and process until mixture is smooth and starts to thicken, about 2 minutes.
• With machine still running, slowly add remaining olive oil, lemon juice and 1 teaspoon very hot water. (A small splash from the kettle or tap is the right amount.) Process just until mixture reaches a loose mayonnaise consistency. If it curdles or becomes too thick, mix in more hot water a little at a time, pulsing machine so as not to overmix. Taste and adjust seasoning with more lemon juice, salt or pepper. Serve immediately, using a spoon to drizzle over salad, or cover and refrigerate up to 8 hours. Best served fresh, but keeps 2 days.

LEMON-HERB MAYONNAISE

Steps:

• Stir garlic, mayonnaise, herbs, lemon zest, and lemon juice in a small bowl to combine; season with salt and pepper.
• Do Ahead
• Mayonnaise can be made 6 hours ahead. Cover and chill.

FRESH DILL AND LEMON MAYONNAISE

Steps:

• Add dill, lemon zest and lemon juice to taste to mayonnaise. Mix well.
• Good with eggs and most vegetables, especially new potatoes. Great over fish too!

LEMON MAYONNAISE

Steps:

• In a medium bowl, whisk together the egg yolk, 2 teaspoons lemon juice, mustard and a little salt. Whisk in the olive oil, a few drops at a time at first, then pour it in a steady thin stream, while continuing to whisk. Stir in the rest of the lemon juice, and adjust the salt to taste.