Lemon-Dijon Mayonnaise

• Recipe by Paul Virant

"When it’s made fresh," says 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.

Ingredients

1. 1 large egg
2. 1 large egg yolk
3. 1 teaspoon Dijon mustard
4. Finely grated zest and juice of 1 lemon
5. 1 cup grapeseed, canola or other neutral vegetable oil
6. Salt and freshly ground black pepper

Directions

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.