LIGHT LEMON MAYONNAISE (2-1/2 cups)
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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