LIGHT LEMON MAYONNAISE
- 2 Eggs
- 5 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 cup corn oil
- 1 cup light olive oil
- 2 lemons zest
- 1/4 cup Dill, tarragon or parsley , finely chopped
- black pepper to taste
Combine the eggs, lemon juice and mustard in a food processor or blender and process for 15 seconds
While the machine is running, slowly pour the oils in through the feed tube. Process until the mayonnaise is thick. Transfer it to a bowl.
Lightly fold in the lemon zest and pepper. Add the herbs if desired. cover and refrigerate for at least 2 hours before serving (the flavors will intensify)
Recipe By : The New Basics
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