Lemon Rosemary Mayonnaise
Brighten up your culinary creations with this luxurious Lemon Rosemary Mayonnaise—a creamy, homemade condiment infused with zesty lemon and fragrant fresh rosemary. Made in just 10 minutes, this easy recipe pairs tangy lemon juice and zest with the earthiness of rosemary, creating a flavor-packed spread that's whipped to perfection with olive and vegetable oils for a silky texture. A hint of Dijon mustard ties it all together, while a touch of salt and pepper rounds out the balance. Perfect as a dip for crispy fries, a gourmet sandwich spread, or a vibrant dressing for roasted vegetables, this versatile mayonnaise adds a gourmet touch to any dish. Plus, it stores beautifully in the fridge for up to a week, ensuring you’ll have a bit of homemade magic ready anytime. Elevate your meals with this bright and aromatic recipe!
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Recipe Information
Ingredients
- 1 large Egg yolk
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Fresh rosemary
- 1 teaspoon Dijon mustard
- 0.5 cup Olive oil
- 0.5 cup Vegetable oil
- 0.25 teaspoon Salt
- 0.125 teaspoon Black pepper
Instructions
In a medium mixing bowl, whisk together the egg yolk, lemon juice, lemon zest, finely minced fresh rosemary, and Dijon mustard until well combined.
While whisking constantly, very slowly drizzle in the olive oil, just a few drops at a time at first. Continue whisking until the mixture begins to thicken and emulsify.
Once a stable emulsion is formed, gradually whisk in the remaining olive oil and vegetable oil in a thin, steady stream. Make sure to whisk continuously to create a creamy mayonnaise consistency.
Season the mayonnaise with salt and black pepper to taste. Mix well to combine.
Taste the mayonnaise and adjust the seasoning or add more lemon juice/zest if desired for extra brightness.
Transfer the mayonnaise to a clean container or jar with a lid and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve as a dip for fries, a spread for sandwiches, or a dressing for salads and roasted vegetables. It can be stored in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 77.8 g | ||
| Cholesterol | 184 mg | 62% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 3.6 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.4 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 62 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
