Lemon Mayonnaise

Name: Lemon Mayonnaise
Yield: Makes approx. 500 ml
Cuisine: Greek
Ingredients: 1 tbsp. white wine vinegar; 30 g preserved lemons; 2 tsp. Dijon mustard; 425 ml light olive oil; 4 medium egg yolks; Sea salt and white pepper, to taste; Sea salt and white pepper, to taste

Preparation info

Makes approx.
500 ml

Difficulty
Easy

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

Cover tightly and keep well chilled for up to 1 week. It’s delicious with grilled chicken and fish.

Ingredients

4 medium egg yolks
1 tbsp. white wine vinegar
30 g p

Europe
Greece
Preserve
Sauce
Gluten-free
Vegetarian
Mediterranean

Method

Using a food processor or hand-held blender, blitz together the egg yolks, vinegar, preserved lemon and mustard.
With the machine running on a low speed, gradually drizzle in the oil until the mayonnaise emulsifies and thickens to a smooth consistency. Season with salt and white pepper.
Cover and chill until required but at least for several hours for t