Lemony Mayonnaise With Variations

Lemony Mayonnaise With Variations
4.5 from 2 ratings
Making mayonnaise from scratch is easier than you might think. You can adjust the flavor profile to your liking by using ingredients like anchovy paste, capers, lime zest, fresh herbs and more. 
  • 2 large egg yolks from pasteurized eggs; see note
  • finely grated rind of 1 small lemon
  • 2 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon garlic powder
  • 1/3 cup extra virgin olive oil
  • 1/3 cup safflower oil
  1. Put 2 egg yolks, grated lemon rind, 2 tablespoons lemon juice, 1/2 teaspoon salt, 1/2 teaspoon dry mustard powder and 1/4 teaspoon garlic powder into a blender or small food processor. Process to mix well, scraping sides as needed.
  2. With the machine running, very slowly drizzle in 1/3 cup each extra virgin olive oil and safflower oil until mixture is smooth and light.
  3. Add any flavor additions (see notes). Pulse the machine with on/off turns to incorporate ingredients. Taste and adjust seasonings.
  4. Store in a covered jar in the refrigerator for up to 1 week.