Lemony Mayonnaise
Cookbook
Page 470
Cuisine: Greek
Course: Sauces/Gravies
Photo by Zosia
Photos (1)
Zosia
Reviews
2 reviews,
average rating 3.5 / 5
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This is a very lemony mayonnaise with the consistency of a creamy salad dressing that’s sure to brighten the flavours of anything it’s served with and has the added advantage of coming together quickly, especially with an immersion blender.
Based on a previous experience with an olive oil-based mayonnaise, I subbed half the olive oil with canola so the olive oil flavour was present, but not overpowering. You’re given the option of toning down the tartness and using some water but I chose to use... Read more
Based on a previous experience with an olive oil-based mayonnaise, I subbed half the olive oil with canola so the olive oil flavour was present, but not overpowering. You’re given the option of toning down the tartness and using some water but I chose to use... Read more
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I made mine in the food processor exactly as directed, only skipping the salt, as it was to be used in a salad which was already quite salty. It came together perfectly and had a lovely consistency, thinner than store-bought mayonnaise but thick enough to nicely coat the salad vegetables.