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Lemony Mayo

Yield Makes 1 1/4 cups

Ingredients

  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup canola oil
  • 1 teaspoon finely shredded lemon zest

How to Make It

  1. In a food processor, whirl egg yolks, 2 tbsp. lemon juice, mustard, sugar, 1/2 tsp. salt, and a few grinds of black pepper. With motor running, pour in olive oil and canola oil; mixture should be thick and shiny (you may need a little more or less canola oil).

  2. Add lemon zest then salt and lemon juice to taste. Chill until cold.