Anti Inflammatory Lemon Herb Mayo
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Learn more →Ingredients
8 servings
- 2 pasteurized egg yolks
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dijon mustard
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅛ tsp ground black pepper
- ¾ cup light olive oil or avocado oil
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Place the pasteurized egg yolks, lemon juice, lemon zest, Dijon mustard, salt, turmeric, and black pepper in a tall narrow jar (if using an immersion blender) or the bowl of a food processor. Blend or pulse for about 15 seconds until the mixture is pale yellow and slightly thickened.
- 2
With the blender or processor running, add the oil in a very thin, steady stream — almost drop by drop for the first 2 tablespoons — until the mixture begins to thicken and turn opaque. Once an emulsion has formed, pour the remaining oil in a slow, thin stream until all the oil is incorporated and the mayo is thick, pale, and holds its shape on a spoon.
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