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Sauces and Condiments

Lemon mayonnaise

Lemon mayonnaise
Los Angeles Times

Cocktail forks and crab crackers are at the ready. The space in the center of your table is cleared, and everyone in the restaurant looks your way. Something big is about to happen. And then it arrives -- a tower ... Read more

Total time: 15 minutes | Makes slightly more than 1 cup
  • 2 egg yolks
  • 1 cup canola oil
  • 1 teaspoon lemon juice
  • Zest of one lemon
  • Salt

Step 1Whisk the egg yolks in a medium bowl until light and airy. Begin adding the oil, a drop at a time, until the mixture begins to lighten. Continue adding the oil, at a slow drizzle, whisking constantly.

Step 2When a third of the oil has been added, start adding the lemon juice, a little at a time, to thin out the mayonnaise. Continue adding the oil a little at a time until it is all incorporated, whisking constantly. If the mayonnaise is too thick, add water a little at a time to thin it. Stir in the lemon zest. Season to taste with salt, and refrigerate until needed.


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