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Lime (Or Lemon) Mayonnaise

Lime (Or Lemon) Mayonnaise created by AmandaInOz

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.

Ready In:
7mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@auntchelle
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@auntchelle
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"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."
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  1. Lolocooks
    I doubled the egg yolk, made it up with rapeseed oil (sweet, nutty), added about a teaspoon of sugar and half a teaspoon of orange zest, and that rescued it.
    Reply
  2. Lolocooks
    Made this to go with smoked sprats and little brown toasts as starter for a celebration meal and Wow! It was bitter!!! The olive oil flavour was overpowering, the lemon was 'sour', not scented. Maybe my ingredients … Pneuma - sounds like your liquid to fat ratio was too high.
    Reply
  3. 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.
    Reply
  4. Pneuma
    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..
    Reply
  5. CHILI SPICE
    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].
    Reply
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