Light Lemon Mayonnaise

Name: Light Lemon Mayonnaise
Yield: 2½ cups
Ingredients: 2 eggs; 5 tablespoons fresh lemon juice; 2 tablespoons Dijon mustard; 1 cup corn oil; 1 cup light olive oil; grated zest of 2 lemons; Freshly ground black pepper, to taste; ¼ cup finely chopped fresh dill, tarragon, or parsley (optional); ¼ cup finely chopped fresh dill, tarragon, or parsley (optional); ¼ cup finely chopped fresh dill, tarragon, or parsley (optional)

Preparation info

2½
cups

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Ingredients

2 eggs
5 tablespoons fresh lemon juice
2 tablespoons

Condiment
Gluten-free
Vegetarian

Method

Combine the eggs, lemon juice, and mustard in a food processor or blender, and process for 15 seconds.
With the machine running, slowly pour the oils in through the feed tube. Process until the mayonnaise is thick. Transfer it to a bowl.
Lightly fold in the lemon zest and pepper. Add herbs if desired. Cover, and refrigerate at least 2 hours before ser