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Honey Mustard Mayonnaise

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

Yield:

Makes about 2 1/2 cups

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Ingredients

Ingredient Checklist

1 1/2 teaspoons red-wine vinegar
1/4 teaspoon coarse salt
1 large egg
1 large egg yolk
2 tablespoons plus 3 1/2 teaspoons Dijon mustard
3/4 cup canola oil
1/2 cup extra-virgin olive oil
4 1/2 tablespoons honey
2 1/2 tablespoons whole-grain mustard
Freshly ground black pepper

Directions

Instructions Checklist

Step 1
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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Step 2
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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Honey Mustard Mayonnaise

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