Making your own Lemon Chive Mayo is not only easy but also gives you a fresh, zesty flavor that store-bought mayo just can’t match. Picture this: a creamy, bright sauce that pairs beautifully with seafood and veggies.

Fills gaps of bland mayo by adding Meyer lemon zing and chive freshness, creating a quick dressing or dip that replaces store-bought options.

You know how sometimes you open a jar of mayonnaise and wonder what exactly went into it? I’ve felt that too, especially when I want something made with clean ingredients and loads of flavor. This recipe solves that problem in just ten minutes with simple, fresh items you might already have in your kitchen.

What I love about this chive mayonnaise recipe is how easy it is to whip up. You only need a handful of ingredients, and the best part? There’s no cooking time involved, so you can mix it up and enjoy right away. Plus, by slowly adding the oil, you won’t have to worry about it separating.

If you love trying out new sauces, this Lemon Chive Mayo is a must. If you want to take your next meal up a notch, check out my Bacon Fried Corn for another tasty side dish!

Why You Will Love This Recipe

Zesty Flavor : The fresh chives and lemon juice really amp up the taste, giving you a bright and tangy mayo that surpasses any store-bought option.
Creamy Texture : With the right technique, this mayo turns out incredibly smooth and rich, making it enjoyable on everything from sandwiches to veggies.
Quick Prep : You can whip this up in just 10 minutes, making it super convenient for anyone who wants fresh mayo without a long wait.
Storage Friendly : Pop it in an airtight container in the fridge, and you’ll have delicious mayo at your fingertips whenever you need it.

Meyer Lemon Chive Mayonnaise Recipe

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Author: Charlene
Prep Time: 10 minutes
Cool Time:
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 16 servings 1x
Category: Sauce
Method: No cooking required
Diet: Gluten Free

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)

Cook Mode

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

Find it online: https://bakeitwell.com/lemon-chive-mayo

Recipe Tips

If you find your mayo too thin, adding another egg yolk can help thicken it up nicely.
When your mayo has separated after storage, blending in a bit of water or fresh lemon juice can re-emulsify it.
If the flavor seems lacking, gradually adding more lemon juice can brighten the taste significantly.
For the best flavor, using fresh, room-temperature eggs is recommended as they help achieve a smooth consistency.
When pouring in the oil, doing so in a slow and steady stream helps prevent separation and ensures proper emulsion.

Serving Suggestions

Serve lemon chive mayo with steamed artichokes for an elegant appetizer. Use it as a dressing for seafood salads or pair with crispy fries.

This mayo can also enhance sandwiches, wraps, or burgers. Try it in dips or drizzle it over roasted vegetables for added flavor.

Recipe variations

You can use olive oil instead of the standard oil for a richer taste that complements the lemon and chives.
Add 1 clove of minced garlic for an aioli-inspired flavor profile that makes this mayonnaise even more savory.
Either substitute tarragon for chives for a different herbal note or mix both for a unique flavor combination.
If you’re feeding a larger group, simply double the recipe to make a full cup and a half of lemon chive mayo.

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How to Store?

To keep your lemon chive mayo fresh, follow these storage tips:

Refrigeration: Store the mayo in an airtight container in the refrigerator for up to 7 days.

Freezing: For longer storage, transfer the mayo to a freezer bag, remove excess air, and freeze for up to 2 months. Thaw in the refrigerator overnight.

Serving: Serve chilled directly from the refrigerator or after thawing for the best flavor and texture.

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If you enjoyed this Lemon Chive Mayo or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!