Lime (Or Lemon) Mayonnaise

READY IN: 7mins
Recipe by auntchelle

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.

Top Review by Neohippie

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.

Ingredients Nutrition

Directions

  1. Combine egg yolks, mustard and half the lemon juice in a blender or food processor until light and creamy.
  2. With the blender still running, add the oil in a thin stream until the mixture thickens. Stir in remaining lemon juice.
  3. Stir in lime juice and the lime zest then season to taste.

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