Yields Makes 1 1/4 cups
AuthorMaria Helm Sinskey

How to Make It

Step 1
1

In a food processor, whirl egg yolks, 2 tbsp. lemon juice, mustard, sugar, 1/2 tsp. salt, and a few grinds of black pepper. With motor running, pour in olive oil and canola oil; mixture should be thick and shiny (you may need a little more or less canola oil).

Step 2
2

Add lemon zest then salt and lemon juice to taste. Chill until cold.

Ingredients

 2 large egg yolks
 2 tablespoons fresh lemon juice, plus more to taste
 1 teaspoon Dijon mustard
 1/2 teaspoon sugar
 1/2 teaspoon kosher salt, plus more to taste
  Freshly ground black pepper
 1/4 cup extra-virgin olive oil
 3/4 cup canola oil
 1 teaspoon finely shredded lemon zest

Directions

Step 1
1

In a food processor, whirl egg yolks, 2 tbsp. lemon juice, mustard, sugar, 1/2 tsp. salt, and a few grinds of black pepper. With motor running, pour in olive oil and canola oil; mixture should be thick and shiny (you may need a little more or less canola oil).

Step 2
2

Add lemon zest then salt and lemon juice to taste. Chill until cold.

Lemony Mayo