RECIPE

Lemon-Dijon Mayonnaise

  • ACTIVE:
  • TOTAL TIME: 10 MIN
  • SERVINGS: makes 1 1/4 cups

"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.

  • ACTIVE:
  • TOTAL TIME: 10 MIN
  • SERVINGS: makes 1 1/4 cups
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • 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.