Lemon mayonnaise

Time 15 minutes
Yields Makes slightly more than 1 cup
Lemon mayonnaise

Whisk the egg yolks in a medium bowl until light and airy. Begin adding the oil, a drop at a time, until the mixture begins to lighten. Continue adding the oil, at a slow drizzle, whisking constantly.


When a third of the oil has been added, start adding the lemon juice, a little at a time, to thin out the mayonnaise. Continue adding the oil a little at a time until it is all incorporated, whisking constantly. If the mayonnaise is too thick, add water a little at a time to thin it. Stir in the lemon zest. Season to taste with salt, and refrigerate until needed.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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