Lemon Mayonnaise
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg yolks
- 1 teaspoon mustard (Dijon mustard)
- 1 tablespoon vinegar (red wine vinegar)
- 0.5 teaspoon ½ salt
- 1 pinch (s) pepper
- 1 teaspoon sugar
- 300 ml oil (sunflower oil)
- 1 lemon (s), untreated
Print Recipe
Pin Recipe Instructions
- All ingredients must be at room temperature.
- Beat egg yolks, mustard, vinegar, salt, pepper and sugar for 1 minute until a thick, creamy mixture is formed. Put the oil in a jug with a creamer. Stir in the oil drop by drop until the mixture thickens. Pour in the remaining oil in a thin stream and stir steadily until the mayonnaise is thick and shiny.
- Then stir in the zest and the juice of one lemon.
- This lemon mayonnaise goes particularly well with my recipe for artichoke and parmesan rolls.
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