Honey Mustard Mayonnaise

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Use to make Cold-Poached Salmon with Cucumber Salad from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg.

The Martha Stewart Show, May 2011, The Martha Stewart Show, January 2011

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Recipe Summary test

Yield:
Makes about 2 1/2 cups
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Ingredients

Directions

  • In a large bowl, whisk together vinegar and salt until salt is dissolved. Whisk in egg, egg yolk, and 2 teaspoons Dijon mustard until well combined. Whisking constantly, slowly drizzle in both oils until emulsified; season with pepper.

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  • Fold in honey, whole-grain mustard, and remaining 2 tablespoons plus 1 1/2 teaspoons Dijon mustard.

Cook's Notes

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

Cook's Notes

Mayonnaise may be kept in an airtight container, refrigerated, for up to 1 week.

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© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 12/02/2021