Lemon mayonnaise

Lemon mayonnaise

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

This lemon mayonnaise is simply terrific on freshly boiled asparagus, with seafood and much more. The trick to making great mayonnaise is to have all the ingredients at room temperature, and to pour the oil in very slowly at first. If you add garlic, the mayonnaise turns into aioli, a French classic to go with fish soup, or lamb with baked vegetables.

Ingredients

Quantity Ingredient
2 egg yolks
1 teaspoon dijon mustard
touch salt
pinch freshly ground white or black pepper
1 tablespoon fresh lemon juice, or to taste
1/2-1 tablespoon lemon zest, finely grated, (optional)
200-250ml vegetable oil
or 200-250ml half vegetable oil and half mild olive oil

Method

  1. Put the egg yolks, mustard, salt and pepper in a bowl. Slowly and carefully pour in the oil in a thin stream. Stir or whisk vigorously to let the yolks absorb all the oil before pouring in more. You will end up with a lovely thick mayonnaise. Season with lemon juice to taste, and stir in the lemon zest as well, if using. Taste, and adjust the seasoning if necessary.

Variation

  • Lemon aioli: this recipe is pretty much the same as for mayonnaise, except that you leave out the Dijon mustard and start by placing 2-3 peeled and sliced garlic cloves in a mortar. Sprinkle with a pinch of salt and pound the garlic well with the pestle. Add the egg yolks and slowly trickle in the oil, drop by drop. Stir or whisk vigorously. Season with freshly squeezed lemon juice, pepper and perhaps a bit more salt.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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