Summer-Salad Mayonnaise

By á-2245

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).