"When it's made fresh," says Paul Virant, "plain mayonnaise is a great little sauce"—a savory complement to grilled chicken, pork or even asparagus. For added punch, Virant suggests adding a quarter cup of finely grated fresh horseradish and up to a half tablespoon of Sriracha chile-garlic sauce to the processor before adding the oil.
More Condiment Recipes
1 large egg
1 large egg yolk
1 teaspoon Dijon mustard
Finely grated zest and juice of 1 lemon
1 cup grapeseed, canola or other neutral vegetable oil
Salt and freshly ground black pepper
How to Make It
In a food processor, combine the egg, egg yolk, mustard, lemon zest and lemon juice and process until very smooth. With the machine running, add the oil in a very thin stream until it is fully incorporated and the mayonnaise is thick and creamy. Season with salt and pepper.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.