Lemon mayonnaise – creamy homemade mayo with a fresh lemon flavour.
Lemon mayonnaise is one of those simple basic recipes that can really lift a dish. A creamy, silky homemade mayonnaise with plenty of freshly squeezed lemon juice and finely grated lemon zest, giving you a mayo with a distinct aroma and a fresh taste of lemon.
Making your own mayonnaise is incredibly easy, and it genuinely takes no time at all. The result simply tastes noticeably better than anything you can buy – fresher, rounder and with a perfect balance of richness and acidity.
Lemon mayonnaise is perfect with a crisp fried fish fillet – ideally topped with prawns or leeks fried in butter. It is also wonderful on a classic Danish prawn open sandwich (rejemad), with fish & chips, as a dip for oven-baked potatoes or chips, in a chicken sandwich or alongside grilled vegetables.
In summer it is the obvious choice with fresh shellfish, steamed asparagus or as part of a cold lunch spread. But honestly, it works all year round – both for everyday meals and when you want to make a little more of an occasion of it.
Store the mayonnaise in the fridge in an airtight container. Made with raw eggs, it typically keeps for 2–3 days in the fridge. Always use very fresh eggs and keep it chilled.
A small, simple recipe – with a great deal of flavour.
Lemon Mayonnaise
Ingredients
- 40 g egg yolks
- 2 tsp Dijon mustard
- 1 large lemon, juice and finely grated zest
- 300 ml neutral-flavoured oil
- Salt
Method
- Put the egg yolks, Dijon mustard, lemon zest and 2 tbsp of the lemon juice in a mini chopper or small blender, and blitz briefly to combine.
- Then add the oil a little at a time, and continue blending until all the oil is used up and the mayonnaise thickens.
- Season the mayonnaise with salt and more lemon juice – it should taste fresh and tangy.
- Keep the mayonnaise in the fridge until ready to serve.
Nutrition
Premium
