Lemon-Dijon Mayonnaise

By BobD

When it's made fresh," says Paul Virant, "plain mayonnaise is a great little sauce"—a savory complement to grilled chicken, pork or even asparagus. For added punch, Virant suggests adding a quarter cup of finely grated fresh horseradish and up to a half tablespoon of Sriracha chile-garlic sauce to the processor before adding the oil.

Ingredients

• 1 large egg
• 1 large egg yolk
• 1 teaspoon Dijon mustard
• Finely grated zest and juice of 1 lemon
• 1 cup grapeseed, canola or other neutral vegetable oil
• Salt and freshly ground black pepper

Details

Servings 1
Cooking time 10mins
Adapted from foodandwine.com

Preparation

Step 1

In a food processor, combine the egg, egg yolk, mustard, lemon zest and lemon juice and process until very smooth. With the machine running, add the oil in a very thin stream until it is fully incorporated and the mayonnaise is thick and creamy. Season with salt and pepper.