Lemon-Dijon Mayonnaise

"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.


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  • Total Time:
  • Servings: makes 1 1/4 cups

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  • 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 this recipe

  1. 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.

Make Ahead

The mayonnaise can be refrigerated for up to 2 days.

Contributed By Photo © Yunhee Kim Published June 2007

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