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Summer-Salad Mayonnaise

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      Summer Salad Mayonnais

      This from-scratch mayonnaise, made with cornichons and peppadew peppers, brings a salty-spicy crunch to classic side salads.

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      Summer Salad Mayonnais

      This from-scratch mayonnaise, made with cornichons and peppadew peppers, brings...

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    Homemade mayo has a distinct lusciousness. Making it in the blender is foolproof. (Store-bought can be used in a pinch.) Mix with boiled potatoes, shredded cabbage, or seafood for upgrades to warm-weather favorites.
    Martha Stewart Living, June 2011
    • Yield Makes 2 1/2 cups
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    Ingredients

    • 2 large eggs
    • 2 teaspoons Dijon mustard
    • 1/2 teaspoon sugar
    • 3/4 teaspoon coarse salt
    • 2 cups vegetable or safflower oil
    • 2 tablespoons fresh lemon juice
    • 1/2 cup chopped cornichons
    • 1/4 cup chopped jarred Peppadew peppers
    • 1/4 teaspoon freshly ground pepper

    Directions

    1. Pulse eggs, mustard, sugar, and salt in a blender. With machine running, slowly pour in oil until emulsified, then lemon juice. Transfer to a bowl. Fold in cornichons, Peppadew peppers, and ground pepper. Refrigerate until ready to use (up to 2 days).

    Cook's Note

    The eggs in this recipe are not cooked.

    Recipe Reviews

    • AZSunshine48
      25 Jun, 2011

      Can egg substitute be used in place of the raw eggs? I'm in Arizona and even the freshest of fresh eggs make me a little nervous, especially in the summer heat.

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