Lemon Mayonnaise

[Megan Blocker]

Lemon Mayonnaise

This is an easy, delicious sauce to prepare, and is endlessly flexible - add any herbs you like at the end of the process, let the mayo sit in the fridge for an hour to blend the flavors, and use it on everything. Great in chicken salads, on sandwiches, over warm asparagus...

• 1 egg yolk, at room temperature
  
• 1 T Dijon mustard
  
• 1 tsp Champagne vinegar
  
• Kosher salt
  
• 3/4 c peanut or safflower oil
  
• 1/4 c best-quality olive oil
  
• Juice of one lemon
  

In a heavy bowl that will stay put as you mix, whisk together the egg yolk, mustard and vinegar. Season with salt. As you whisk, add the peanut oil a few drops at a time, incorporating it thoroughly after each addition. Once the mixture begins to thicken, add the oil in a thin stream.

A thick emulsion should be forming.

Whisk in the olive oil and add lemon juice to taste, and salt (if needed).

Keywords: Side, Intermediate

( RG1320 )