Lemon Mayonnaise

  • Yield: Makes about 1 1/4 cups


  • Juice and zest of one lemon
  • 2 egg yolks
  • 1 cup canola oil
  • Salt and freshly ground pepper


  1. In a food processor with a metal blade, blend the zest, half the lemon juice, and egg yolks. Slowly add oil in a thin stream until mixture emulsifies and thickens. Season with remaining lemon juice, then salt and pepper to taste.


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