Becky posted 05-06-99
Lemon Mayonnaise
Terrific for cold meat or cheese sandwiches, serve with hot or cold steamed fish, and cold roast chicken.
1 cup basic mayonnaise
5 tbsp. grated lemon zest
5 tbsp. fresh lemon juice
salt and freshly ground pepper to taste
Whisk together all ingredients. Chill for several hours before serving. Can be served chilled or room temperature.
Makes about 1 cup.
Basic Mayonnaise
2 large egg yolks
1 tsp. Dijon style mustard
1 tsp. fresh lemon juice
salt and freshly ground black pepper to taste
1 cup olive oil or vegetable oil, or a mixture of both
Beat together egg yolks, mustard, lemon juice, salt and pepper with a wire whisk.
Whisk the oil in a few drops at a time, until the mixture thickens and begins to 'look' like mayonnaise.
Then beat in the remaining oil in a small thin stream.
If it is too thick, add a little more lemon juice.
Serve at room temp.
Makes about 1 cup.