Lemony Fresh Mayonnaise Recipe | Light Citrus Mayo for Seafood & Salads
Bright, silky homemade lemon mayonnaise with clean citrus notes and a gentle tang. Perfect for seafood, salads, and quick customization.
Ingredients
Ingredients
- 1 large egg yolk, room temperature
- 1 tablespoon Dijon mustard
- 2–3 tablespoons fresh lemon juice, plus more to taste
- 1 teaspoon finely grated lemon zest (optional)
- 1 small garlic clove, finely grated or mashed (optional)
- 1 cup neutral oil (grapeseed, sunflower, avocado, or light olive oil; avoid extra-virgin)
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon white or black pepper
- 1–2 teaspoons cold water (as needed to thin)
Instructions
Instructions
- In a medium bowl, whisk the egg yolk, Dijon, 2 tablespoons lemon juice, salt, and pepper until glossy and combined.
- While whisking vigorously, drip in 2–3 teaspoons of oil to start the emulsion until it thickens slightly.
- Continue adding the remaining oil in a thin, steady stream while whisking constantly, pausing to check thickness.
- Whisk in lemon zest and garlic if using, then taste and adjust with more lemon juice or salt as desired.
- If the mayonnaise becomes too thick, whisk in 1–2 teaspoons cold water to reach a soft, spreadable texture.
- For the stick blender method, add egg yolk, Dijon, lemon juice, salt, pepper, zest, and garlic to a tall container, then pour the oil on top.
- Place the immersion blender at the bottom and blend on low for 10–15 seconds until a thick emulsion forms, then slowly lift to incorporate the remaining oil.
- Adjust with additional lemon juice or a little cold water to fine-tune tang and consistency, then transfer to a clean jar and refrigerate.
Notes
Use room-temperature yolk for easier emulsification. Add oil slowly to prevent breaking; choose a neutral oil and avoid extra-virgin olive oil. Salt early and adjust seasoning after the lemon opens up. Store in a clean, airtight jar in the refrigerator and use within 5–7 days; stir before serving. Flavor variations: add herbs, capers, extra garlic, a touch of honey, chili paste, or Meyer lemon. If the mayo breaks, start a new yolk and whisk the broken mayo in gradually.