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Ingredients
1 egg yolk
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Kosher salt, to taste
1 cup olive oil
Nutritional analysis per serving
18 milligrams cholesterol; 245 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 73 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, whisk together the egg yolk, 2 teaspoons lemon juice, mustard and a little salt. Whisk in the olive oil, a few drops at a time at first, then pour it in a steady thin stream, while continuing to whisk. Stir in the rest of the lemon juice, and adjust the salt to taste.
Private Notes
Comments
Nice consistency but agree with strong olive oil flavor. Will do 1/2 canola and 1/2 olive oil next time. Added a little white pepper too. Like that the ingredient list so basic and super easy to do.
Love this recipe, including the strong olive oil flavor - very different and so much more flavorful than standard white mayonnaise. You can also add 1 clove of garlic, finely grated, to make an awesome lemon aioli.
This recipe came together easily, the emulsion thickening as advertised. End product has a strong olive oil taste*, but nice and firm. *Used a strong tasting olive oil, will try a much milder one next time. Nice to have mayo without any sugar!