Lemon-Walnut Mayonnaise

By John, 4 July, 2014
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!

Yield
6 Cups
Preparation time
15 minutes
Ingredients
10 egg yolks
2 t dry mustard
1 T Salt
1 pn cayenne
1 T Confectioner's Sugar
2 c Extra-Virgin Olive Oil (room temperature)
1 c Lemon Juice
1 c Walnut Oil
2 c Peanut 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.