"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

Paul Virant
June 2007


© Yunhee Kim

Recipe Summary

10 mins
makes 1 1/4 cups


Ingredient Checklist


Instructions Checklist
  • 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.