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Lemon-Walnut Mayonnaise

Summary

Yield
Cups
Prep time15 minutes
Region

Description

Lemon-Walnut MayoI had some egg yolks on hand, so I made this Mayonnaise up to accompany a lot of summer dishes, mostly chicken salad, grilled chicken and white fish, and fresh farmers' market vegetables. It's really good!

This is easy to prepare in an electric mixer. This recipe makes quite a lot!

Ingredients

10eaegg yolks
2tdry mustard
1TSalt
1pncayenne
1TConfectioner's Sugar
2cExtra-Virgin Olive Oil (room temperature)
1cLemon Juice
1cWalnut Oil
2cPeanut Oil (or other light oil)

Instructions

Have all ingredients at room temperature.

  1. Whip the egg yolks a minute or so until they are light yellow in color.
  2. Add the mustard, salt, cayenne, and sugar.
  3. Set the mixer to medium speed. In a slow drizzle, add the olive oil. Go slow and let the yolks absorb the oil. If it starts to separate, push the speed up to high for a bit.
  4. When the olive oil is all absorbed, increase the speed to high. add the lemon juice and the remaining oils at a moderate pace, alternating between one and the other.
  5. When everything has been added, it should be a pale lemon-yellow color. It takes well to tarragon, lemon zest, and other seasonings, but don't add them yet. Put it into smaller containers and experiment with the smaller batches!

Notes

This makes an excellent chicken salad, and it's really good on fresh vegetables.
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  • By John at 07/04/2014 - 17:00
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A Must Try

That sounds delicious, and I have to agree it would go great with chicken salad. I just happen to have some Walnut Oil and Peanut Oil and tarragon (one of my favorite herbs), but alas, no chicken - sigh! Oh, how long do you think this will last in the refrigerator?
  • By vlizzle at 08/01/2012 - 17:30
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I don't know for sure, but...

I made it on Sunday, and tonight I used it to make the Dill Sauce that I usually serve with Cold Poached Salmon. This time we served it with a broiled salmon, but the new-style lemon-walnut dill sauce was extraordinary. So it's certainly good for 4 days, but I would expect 10 anyway, if stored in filled, tightly-sealed containers in the fridge. It's delicate enough that you'll know pretty soon if it's turned. 
  • By John at 08/02/2012 - 21:58
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My Experimentation . . .

I halved the recipe, and it still made a large amount - WOW. Instead of Cayenne, I used a few pinches of Smoked Paprika, just a personal preference. After mixing, I found the walnut and peanut oils to be too predominating in flavor, so I added the juice of an additional lemon, another tablespoon of sugar and a few good shakes of salt, which balanced things better for my palate. I also added some fresh thyme because I had some handy and wanted to put it to good use. After letting the flavors blend for a while in the refrigerator, I gave it another taste test, and it is now near perfection. I love the consistency and the light yellow color. I can’t wait to try this on a tuna melt!
  • By vlizzle at 08/03/2012 - 14:25
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I love experimentation!

I bet it's ideal for tuna, or maybe some leftover swordfish kebabs!
  • By John at 08/05/2012 - 18:36
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