Summer-Salad Mayonnaise
By á-2245
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Ingredients
- 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
Details
Servings 3
Preparation
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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