Prep 7 mins
Cook 0 mins
It's great to make mayo from scratch but, if you don't have time, you can use a good quality whole-egg purchased one then just do step 3. This will keep in a refrigerator, well covered, for 2-3 days. Australian measurements used.
- 2 egg yolks
- 4.92 ml Dijon mustard
- 14.79 ml lemon juice
- 236.59 ml olive oil
- 14.79 ml lime juice, freshly squeezed (or lemon)
- 4.92 ml lime zest (or lemon)
- fresh ground black pepper
- Combine egg yolks, mustard and half the lemon juice in a blender or food processor until light and creamy.
- With the blender still running, add the oil in a thin stream until the mixture thickens. Stir in remaining lemon juice.
- Stir in lime juice and the lime zest then season to taste.
This works great. I like mayo recipes that have a higher egg yolk to oil ratio. I think the extra egg yolk helps it emulsify more easily. One mayo making tip a friend told me: let all your ingredients come to room temperature before you start. Supposedly they mix more easily if they all start out the same temperature.
This tastes real good and it was so quick to make. I used egg yolks as stated in the ingredients. I don't understand why mine wasn't creamy though..
Yum. I have never made mayonnaise before this. I made the lemon version as well. I did add a TINY bit of crushed garlic. This was great. Thanks. [made for NZ/AUS recipe swap #20, Sept. 2008].