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Summer-Salad Mayonnaise


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  • 2 large eggs
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sugar
  • 3/4 teaspoon coarse salt
  • 2 cups vegetable or safflower oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chopped cornichons
  • 1/4 cup chopped jarred Peppadew peppers
  • 1/4 teaspoon freshly ground pepper


Servings 3


Step 1

Pulse eggs, mustard, sugar, and salt in a blender. With machine running, slowly pour in oil until emulsified, then lemon juice. Transfer to a bowl. Fold in cornichons, Peppadew peppers, and ground pepper. Refrigerate until ready to use (up to 2 days).

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