Adam Byatt

Lemon Mayonnaise

Preparation info
  • Makes about

    550 ml

    • Difficulty

      Easy

Appears in
How To Eat In: Cooking at Home for Family and Friends
How To Eat In

By Adam Byatt

Published 2010

  • About

A simple twist on basic mayonnaise, this is great served with shellfish, poached fish, summer salads or steamed asparagus, and with the addition of some fresh herbs, chilli, garlic or paprika can be made into a great dipping sauce.

Ingredients

  • 2 egg yolks
  • 30 g Dijon mustard
  • pinch table salt

Method

  1. Put the egg yolks, mustard, salt and vinegar into a food processor and blend well (or whisk by hand in a bowl). Add the lemon zest and juice and blend again.
  2. With the machine running or whisking vigorously by hand, slowly pour in the oil until emulsified, then adjust the consistency with a splash of cold water and season with salt and pepper. Store in an airtig