Lemon Mayonnaise-Dijon

Name: Lemon Mayonnaise-Dijon
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (330 ml)
Cuisine: Mediterranean
Ingredients: about 1 egg (50 g) Egg; 1 cup (250 ml) Vegetable Oil; about 1½ Tbsp (25 ml) Lemon Juice; 1 tsp white wine vinegar (5 ml) White Wine Vinegar; about ½ tsp (2 ml) Dijon Mustard; ½ tsp (3 g) Salt

Independent adaptation of a publicly published Maicol Izzo recipe. Not affiliated with, sponsored by, or endorsed by Maicol Izzo.

SPREAD · CEVICHE & SEAFOOD

In the published recipe, this is the spread for acqua pazza-style ceviche. The same recipe pairs it with Tomato Ponzu, the tomato ponzu.

Maicol Izzo's lemon-Dijon mayonnaise for ceviche.

On the jar

MAYONNAISE

Method: blend
Yield: about 1½ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Vegetable Oil 250 mlLemon Juice 25 mlWhite Wine Vinegar 5 mlDijon Mustard 2 ml

Ingredients

Eggabout 1 egg (50 g)
Vegetable Oil1 cup (250 ml)
Lemon Juiceabout 1½ Tbsp (25 ml)
White Wine Vinegar1 tsp white wine vinegar (5 ml)
Dijon Mustardabout ½ tsp (2 ml)
Salt½ tsp (3 g)

Where it sits

One of 177 mayo recipes in the catalog, with 6 ingredients against a median of 6.

Its fat to acid ratio is 8.3:1, higher than 31% of the catalog’s mayo recipes (median 14.3:1), a sharper mix for the category.

The acid here is lemon juice and white wine vinegar. In this category chefs also reach for lime juice (14 recipes), red wine vinegar (8), and rice vinegar (8).

The fat here is vegetable oil. In this category chefs also reach for olive oil (43 recipes) and sunflower oil (38).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Lemon Mayonnaise-Dijon wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 8 stars · 1 national award

Bold Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Parsley Mayonnaise★★★ KITCHENOn the jar: MAYONNAISE
Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Maicol Izzo works in Italian / Campania at Piazzetta Milù; credentials include Michelin 2* (Piazzetta Milù).

Originally published as Maionese Limone-Dijon.

Adapted from a Maicol Izzo recipe (Maicol Izzo / Reporter Gourmet (ceviche acqua pazza)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Maicol Izzo / Reporter Gourmet (ceviche acqua pazza) (published as “Maionese Limone-Dijon”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar