Oh-My-Mayo

Name: Oh-My-Mayo
Ingredients: 2 egg yolks; 2 tablespoons Meyer lemon juice; 1 tablespoon red wine vinegar (the best you have - I used some amazing 18 year old red wine vinegar); salt to taste; black pepper to taste; 1/4 cup extra virgin olive oil; 3/4 cup canola oil; 1 teaspoon minced sweet mace (Spanish tarragon)

8 ingredients

1 steps

Ingredients

2 egg yolks
2 tablespoons Meyer lemon juice
1 tablespoon red wine vinegar (the best you have - I used some amazing 18 year old red wine vinegar)
salt to taste
black pepper to taste
1/4 cup extra virgin olive oil
3/4 cup canola oil
1 teaspoon minced sweet mace (Spanish tarragon)

Directions

1

In a large bowl, combine egg yolks, lemon juice, red wine vinegar, a pinch of salt and a grind of black pepper; whisk until smooth and combined. Slowly add oil, a little at a time, whisking thoroughly to emulsify mixture before adding more oil. Repeat until you have added all of the oil and mixture is thick. Fold in herbs. Add more salt, if necessary, to taste. Transfer to a small clean jar with a lid. Mixture should keep in the refrigerator for about a week. Enjoy on sandwiches (especially with grilled or roasted meats), with crudites, or any kind of fritter (I'm thinking fried green tomatoes).