Homemade Lemon Pepper Mayonnaise

How great would it be to say at your next party, "Try the mayonnaise, its homemade." Pretty awesome!
You can jazz this mayo recipe up by adding herbs such as parsley or targon or leaving out the lemon and adding 4 minced and pasted garlic cloves to make an aioli.


1 egg yolk at room temperature                                      
1 1/2 teaspoom white wine vinegar                        
1/2 teaspoon dijion mustard
pinch of salt
good amount of freshly ground black pepper
1/2 lemon zest (optional)
1/2 of a lemon's juice or more if needed
less than a full cup of any type of oil: I used half grape-seed oil for its neutral flavor and half extra virgin   olive oil for a special zing

Seperate a egg by cracking the egg shell in half and gently passing the egg yolk from one egg shell to another. Try not to brake the egg. Get a big glass bowl at the egg yolk, dijion, salt and vinegar. Whisk together. Start by adding the oil drop by drop while whisking that way you emulsify your oil instead of seperating the egg from the oil. Add the oil in small quainties and keep whisking until you get a nautrally thickened and smooth mayonnaise. You may not need all of the oil. Add a lot of pepper so you can see the specs throughout the mayo and whisk. Then add more salt and pepper, lemon juice and zest. Taste it to make sure you have enough of everything and enjoy!!

Here are some ideas on how to eat and serve homemade mayo:
sandwiches/ burgers
light on the mayo with a couple other ingredients vinaigrette
french fries or any type of potatoes
chicken, potatoes or egg salads
hard boiled eggs
And just about anything else!!

Happy Eatings

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