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Martha’s Lemony Mayonnaise
Credit:
Ditte Isager
Recipe Summary
Yield: Makes 1 1/2 cups
Ingredients
Ingredient Checklist
1 large egg
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 teaspoon coarse salt
1 cup safflower oil
1 tablespoon fresh lemon juice
Gallery
Martha’s Lemony Mayonnaise
Credit:
Ditte Isager
Recipe Summary
Yield: Makes 1 1/2 cups
Gallery
Martha’s Lemony Mayonnaise
Credit:
Ditte Isager
Martha’s Lemony Mayonnaise
Credit:
Ditte Isager
Martha’s Lemony Mayonnaise
Recipe Summary
Yield: Makes 1 1/2 cups
Recipe Summary
Yield: Makes 1 1/2 cups
Yield: Makes 1 1/2 cups
Makes 1 1/2 cups
Ingredients
Ingredients
- 1 large egg
- 1/2 cup plus 1 teaspoon extra-virgin olive oil
- 1 teaspoon coarse salt
- 1 cup safflower oil
- 1 tablespoon fresh lemon juice
Directions
Pulse egg, 1 teaspoon olive oil, and salt in a food processor. Combine safflower oil and a scant 1/2 cup extra-virgin olive oil. With machine running, add oil, 1 drop at a time until beginning to thicken, then very slowly pour in remaining oil until emulsified. Blend in lemon juice. Transfer to a bowl. Refrigerate until ready to use (up to 2 days).
Reviews
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Reviews
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Add Rating & Review
All Reviews for Martha’s Lemony Mayonnaise
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Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Martha’s Lemony Mayonnaise
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
