Italian
Lemon Mayonnaise
by Federico Fusca Chef · 332K subscribers on YouTube
A creamy, velvety homemade lemon mayonnaise made in minutes with an immersion blender. Simple ingredients and no preservatives; perfect as a dip for roasted potatoes or other dishes.
- Difficulty
- easy
Ingredients
5 items- 2 pcsEggAt room temperature; remove from fridge 1 hour before use
- 400 mlPeanut OilPeanut oil; or another neutral vegetable oil
- 1 pcsLemonFor juice; the grated zest is optional and added for extra aroma
- SaltA pinch
- Lemon Zest(optional) — Grated zest of the same lemon; optional for extra fragrance
Method
- Ensure eggs are at room temperature (remove from fridge 1 hour before use).
- In a tall container (beer or beaker), place the whole eggs, peanut oil, a pinch of salt, and the juice of one lemon. Optionally, add the grated zest of the same lemon for extra aroma.
- Insert an immersion blender all the way to the bottom. With the blender off, make sure it touches the bottom.
- Turn on the blender at full speed and keep it still for about 10 seconds without moving.
- Slowly begin to lift the blender upward, very gradually, while it continues to run – the emulsion will hold.
- Once all the oil is incorporated, give a few quick pulses to blend any remaining oil on top.
- Transfer the mayonnaise to a container, cover, and refrigerate. It will keep for 24–48 hours.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
