Description
A zesty and creamy lemon chive mayonnaise, perfect for dips and dressings.
Ingredients
Scale
- 1 Egg (room-temperature)
- 2 Tablespoons Lemon juice (fresh)
- 1 Teaspoon Dijon Mustard
- Pinch of Salt
- 3/4 Cup Oil
- 2 Teaspoons Chives (sliced thin)
Instructions
- Whisk Egg Yolks: Start by whisking the egg yolk in a bowl until it becomes creamy and pale. You will notice a slight thickness starting to form, which is what you want. Be attentive to avoid any bits of shell sneaking in.
- Slowly Add Oil: Gradually pour in the oil while continuously whisking. You will see the mixture start to emulsify into a thick texture. This step is crucial, so take your time to prevent a broken mayo.
- Mix in Chives: Gently fold in the finely chopped chives using a spatula, allowing their fresh aroma to fill the air. Take care not to overmix; you want those lovely green flecks visible.
- Add Lemon Juice: Squeeze in some fresh lemon juice and give it a gentle stir. Taste it to adjust for that zesty kick, adding more lemon little by little to avoid overwhelming the mayo.
- Season to Taste: Sprinkle in a pinch of salt and taste as you go to achieve the right seasoning balance. Avoid oversalting, as it is easier to add more if needed than to correct if overdone.
- Store Properly: Transfer your lemon chive mayo to an airtight container. It will keep in the fridge for a few days, but for the best flavor, use it fresh as it may separate over time.
Notes
- Store in the refrigerator in an airtight container until ready to use. It can be stored for up to about 1 week. It may separate after a while; a quick whisk can help bring it back together.
- Using fresh, room-temperature eggs is recommended for the best flavor. Pouring the oil in a slow and steady stream helps prevent separation and ensures proper emulsion. If your mayo is too thin, adding another egg yolk can help thicken it. If it has separated after storage, blend with a little water or fresh lemon juice to re-emulsify.
- Not applicable, as this recipe is served cold.
- Serve with steamed artichokes for a classy appetizer. Use as a dressing for seafood salads or pair with crispy fries for a gourmet twist.
- Add garlic for an aioli version. Incorporate roasted red peppers for sweetness. Use tarragon instead of chives for a different herb flavor.
- Select fresh, room-temperature eggs for optimal emulsification and flavor. If you do not have chives, consider substituting with another fresh herb, but the amount may vary based on preference.
Nutrition
- Calories: 95
- Sugar: 0g
- Sodium: 12mg
- Fat: 11g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 11.6mg