Lemon Mayonnaise for Steamed Artichokes

This is a perfect dipping sauce for our Steamed Artichokes. It also makes a wonderful spread for sandwiches.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, April 1997

Ingredients

  • 1 large egg, room temperature
  • Salt
  • 1/4 cup vegetable oil
  • 1/2 cup extra-virgin olive oil
  • Juice of 1/2 lemon, plus more to taste, and zest for garnish

Directions

  1. Combine egg and a pinch of salt in the bowl of a food processor; blend until foamy and pale. Add oils, a few drops at a time, then the rest in a slow steady stream. Add lemon juice; blend briefly. Add salt and more lemon juice to taste. Refrigerate until needed. Garnish with strips of zest.

Cook's Notes

Raw eggs should not be used in food for pregnant women, babies, young children, or anyone whose health is compromised.

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