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Light lemon mayonnaise

Recipe from: 9/1/1992 12:00:00 AM
Ingredients 6
Servings 0


  • 2
    eggs, separated
  • 1
    large lemon, grated rind
  • 5
    strong French mustard
  • salt and black pepper
  • 300
    sunflower or olive oil (or a mixture of both)
  • 20
    lemon juice (or more to taste)


1. Cream egg yolks, lemon rind, mustard and seasoning, using a wooden spoon. Add oil, until mayonnaise is thick and light. Once three quarters of the oil has been incorporated, add lemon juice to taste. Whip up the egg whites with a pinch of sugar; beat until stiff peaks form. Fold carefully into mayonnaise, but do not overfold. Chill until required. Serve with fish mould (see recipe).

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