LIGHT LEMON MAYONNAISE

LIGHT LEMON MAYONNAISE (2-1/2 cups)

Condiments, mayonnaise, lemon mayonnaise 1 Condiments, mayonnaise, lemon mayonnaise 2

 

2 eggs

5 tablespoons fresh lemon juice

2 tablespoons Dijon mustard

1 cup corn oil

1 cup light olive oil

grated zest of 2 lemons

freshly ground black pepper to taste

¼ cup finely chopped fresh dill, tarragon or parsley

 


 

1. Combine the eggs, lemon juice and mustard in a food processor or blender and process for 15 seconds.

2. With the machine running, slowly pour the oils through the feed tube. Process until the mayonnaise is thick. Transfer to a bowl.

3. Lightly fold in the lemon zest and pepper. Add herbs if desired. Cover and refrigerate at least 2 hours before serving (so the flavors will intensify).

 

from Julee Rosso and Sheila Lukins, The New Basics Cookbook

 

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