Lemon mayonnaise
Lemon mayonnaise is a bright and tangy condiment made from egg yolks, olive oil, and lemon zest, perfect for enhancing sandwiches, salads, and seafood. This easy recipe provides a fresh alternative to store-bought mayonnaise with minimal effort.
Cook time 0 min
Prep time 15 min
Ingredients:
1/3 cup olive oil1/3 cup vegetable oil
2 yolks
2 tbsp lemon zest
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.
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.
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.
Lemon mayonnaise FAQ:
Your lemon mayonnaise is done when it has thickened to a creamy consistency and the oils are fully emulsified with the egg yolks. It should hold its shape when scooped with a spoon.
Yes, you can substitute the oils. For a different flavor, try using avocado oil or a light flavored canola oil. However, avoid strong oils like sesame for a neutral mayo flavor.
Store lemon mayonnaise in an airtight container in the refrigerator. It should be used within a week to ensure freshness and safety.
If your mayonnaise doesn't emulsify, try adding a teaspoon of water or a fresh egg yolk to the mixture and whisk vigorously. It may take some time, but it can help bring the mixture together.
The recipe uses raw egg yolks, which can pose a risk of salmonella. It's essential to use fresh, high-quality eggs and consider pasteurized eggs if you're concerned about food safety.
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.
Nutrition per serving
2 ServingsCalories 54kcal
Protein 2.75g
Carbohydrates 0.17g
Fiber 0.00g
Sugar 0.10g
Fat 80g
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