Serving Size : makes  2 1/2 cups

Ingredients

  • 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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