Lemon Juice Dijon Mayonnaise

Name: Lemon Juice Dijon Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: 2 large egg yolks Egg Yolk; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 4 tsp fresh lemon juice (20 ml) Lemon Juice; 1 cup vegetable oil (240 ml) Vegetable Oil; ½ tsp (3 g) Salt; about ¼ tsp (0.5 g) Pepper

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

SPREAD · JERK CORN & SANDWICHES

In the published recipe, this is the spread for roasted jerk corn. The same recipe pairs it with Escabeche Citrus Dressing, the escabeche citrus dressing.

Nina Compton's Dijon mayonnaise for jerk corn & sandwiches.

On the jar

MAYONNAISE

Method: blend
Yield: about 1 cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 5 mlLemon Juice 20 mlVegetable Oil 240 ml

Ingredients

Egg Yolk2 large egg yolks
Dijon Mustard1 tsp Dijon mustard (5 ml)
Lemon Juice4 tsp fresh lemon juice (20 ml)
Vegetable Oil1 cup vegetable oil (240 ml)
Salt½ tsp (3 g)
Pepperabout ¼ tsp (0.5 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 Juice Dijon Mayonnaise 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:

3 kitchens · 4 stars · 2 national awards

Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Fish Sauce DressingNATIONAL AWARD WINNEROn the jar: COCONUTTAMAR
Champagne Peach Salad DressingNATIONAL AWARD WINNEROn the jar: CHAMPAGNE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Nina Compton works in Caribbean / Creole New Orleans at Compère Lapin; credentials include James Beard Best Chef: South 2018 (Compère Lapin).

Originally published as Mayonnaise.

Adapted from a Nina Compton recipe (Nina Compton / CBS The Dish (roasted jerk corn)).

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 Nina Compton / CBS The Dish (roasted jerk corn) (published as “Mayonnaise”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

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