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Lemon Mayonnaise with Variations

Source of Recipe


From "Lemon Zest" by Lori Longbotham






List of Ingredients



• 1 cup mayonnaise
  
• 1 Tbsp finely grated lemon zest
  
• 1 Tbsp fresh lemon juice
  
• 2 tsp coarse-grain or regular Dijon mustard
  
• Pinch of salt
  
• Pinch of freshly ground black pepper
  






Instructions



1. Whisk together the mayonnaise, zest, lemon juice, mustard, salt and pepper in a small bowl until combined well. This will keep, covered and refrigerated, for up to 1 week.
   
   Makes 4 to 6 servings.
   
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   VARIATIONS
   
   
   Lemon-Shallot Mayonnaise:
   Add minced shallots, raw or cooked.
   
   Lemon-Mustard Mayonnaise:
   Stir in Dijon and/or whole-grain mustard to taste.
   
   Lemon-Anchovy Mayonnaise:
   Mash drained anchovies, with garlic if desired, and add to the mayonnaise. Serve with cold seafood.
   
   Lemon-Caviar Mayonnaise:
   Add about 1/2 cup caviar to the mayonnaise, prepared without salt. Serve with poached salmon or other fish.
   
   Lemon-Caper Mayonnaise:
   Stir in finely grated zest, fresh lemon juice, chopped drained capers, and lots of freshly ground black pepper. Serve with fish or shellfish.
   
   Lemon-Saffron Mayonnaise:
   Steep a pinch of crumbled saffron threads in the lemon juice before making the mayonnaise.
   
   Gremolata Mayonnaise:
   Stir in a generous amount of Gremolata. It's great on cold chicken or fish.
   
   Lemon-Fennel Mayonnaise:
   Stir in minced fennel bulb and fronds, Pernod, or ground fennel seeds.
   
   Fresh Horseradish Mayonnaise:
   Stir in grated fresh horseradish just before serving.
   
   Sage-Caper Mayonnaise:
   Stir in minced fresh sage leaves and capers.
   
   Lemon-Thyme Mayonnaise:
   Stir in chopped lemon thyme leaves, or lemon zest and chopped regular thyme.