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)

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
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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