Lemon mayonnaise
Create a zesty and creamy Lemon Mayonnaise with this easy recipe! Using a perfect blend of olive oil, vegetable oil, egg yolks, and fresh lemon zest, this delightfully tangy mayo is perfect for adding a burst of flavor to sandwiches, salads, and more. Try it today and elevate your dishes with a homemade touch!
- 04 Mar 2025
- Cook time 0 min
- Prep time 15 min
- 2 Servings
- 4 Ingredients
Lemon mayonnaise is a versatile and refreshing condiment that adds a bright, tangy flavor to a variety of dishes. Whether you’re looking to elevate your sandwiches, salads, or seafood, this recipe offers a zesty twist on traditional mayo. Made with simple ingredients, this homemade version ensures you get the freshest taste possible with minimal effort.
Ingredients:
Instructions:
- Separate the egg yolks from the whites and place the yolks in a medium-sized bowl.
- Measure out 1/3 cup each of olive oil and vegetable oil.
- Zest a lemon until you have 2 tablespoons worth.
- Using a whisk or an electric mixer on low speed, begin to beat the egg yolks until they become pale and smooth.
- In a small bowl or measuring cup, combine the olive oil and vegetable oil.
- With the mixer on medium speed (or continuing to whisk vigorously), add the combined oils to the yolks very slowly. Start by adding just a few drops at a time. This helps create a stable emulsion. After about a minute, you can start adding the oil in a thin, steady stream.
- Make sure to continuously whisk or blend while adding the oils to ensure that the mixture emulsifies properly and doesn’t separate.
- Once all the oil has been added and the mixture has emulsified into a thick mayonnaise, gently fold in the 2 tablespoons of lemon zest.
- Mix well to distribute the zest evenly throughout the mayonnaise.
- Taste your lemon mayonnaise. If desired, you can add a pinch of salt, a squeeze of lemon juice, or a bit more zest to taste.
- Transfer the lemon mayonnaise to an airtight container.
- Refrigerate for at least 30 minutes before using to allow the flavors to meld together.
- Use within a week and keep it in the refrigerator.
Tips:
- Use room temperature ingredients to ensure the mayonnaise emulsifies properly.
- Slowly drizzle the oil into the yolks while whisking continuously to achieve the right consistency.
- For an even zestier kick, you can add a dash of fresh lemon juice.
- If the mayonnaise becomes too thick, you can thin it out with a small amount of water or additional lemon juice.
Crafting your own lemon mayonnaise at home is not only straightforward but also incredibly rewarding. By following this recipe, you’ll create a creamy, zesty spread that can enhance the flavor of numerous dishes. Enjoy your homemade lemon mayonnaise knowing it’s fresh, flavorful, and made with love.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 54kcal | 3% |
| Protein | |
| Protein 2.75g | 2% |
| Carbohydrates | |
| Carbohydrates 0.17g | 0% |
| Fiber 0.00g | 0% |
| Sugar 0.10g | 0% |
| Fat | |
| Fat 80g | 95% |
| Saturated 10g | 32% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 66ug | 7% |
| Choline 140mg | 25% |
| Vitamin B1 0.03mg | 2% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.00mg | 0% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.33ug | 14% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.96mg | 6% |
| Vitamin K 0.12ug | 0% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.01mg | 1% |
| Iron, Fe 0.46mg | 4% |
| Magnesium, Mg 0.85mg | 0% |
| Phosphorus, P 63mg | 5% |
| Potassium, K 18mg | 1% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 8mg | 1% |
| Zinc, Zn 0.39mg | 4% |
| Water | |
| Water 9g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |