"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.
The mayonnaise can be refrigerated for up to 2 days.
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