Becky posted 05-06-99

Lemon Mayonnaise

Terrific for cold meat or cheese sandwiches, serve with hot or cold steamed fish, and cold roast chicken.

1 cup basic mayonnaise
5 tbsp. grated lemon zest
5 tbsp. fresh lemon juice
salt and freshly ground pepper to taste

Whisk together all ingredients. Chill for several hours before serving. Can be served chilled or room temperature.

Makes about 1 cup.

Basic Mayonnaise

2 large egg yolks
1 tsp. Dijon style mustard
1 tsp. fresh lemon juice
salt and freshly ground black pepper to taste
1 cup olive oil or vegetable oil, or a mixture of both

Beat together egg yolks, mustard, lemon juice, salt and pepper with a wire whisk. Whisk the oil in a few drops at a time, until the mixture thickens and begins to 'look' like mayonnaise.

Then beat in the remaining oil in a small thin stream.

If it is too thick, add a little more lemon juice.

Serve at room temp.

Makes about 1 cup.

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