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Grilled Lemon Mayonnaise

Grilled Lemon Mayonnaise

  • Prep Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 1 1/4 cups


  • 2 lemons, halved
  • 1 large egg*
  • 2 to 3 tablespoons water
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1/2 teaspoon salt
  • Pinch cayenne


  • Preheat the grill to medium-high.

  • Place the lemon halves, cut sides down, on the grill and cook until charred, 5 to 10 minutes.

  • Squeeze the lemon juice into the bowl of a blender or food processor. Add the egg and 1 tablespoon water and process for 20 seconds. With the processor running, slowly pour in the olive and vegetable oils through the feed tube and process until emulsified, adding additional water 1 tablespoon at a time to thin the mayonnaise to drizzling consistency. Add the salt and cayenne pulse to blend.

  • Adjust the seasoning to taste, transfer to an airtight container, and refrigerate for at least 30 minutes before using. (Mayonnaise will keep refrigerated for up to 24 hours.) ?Yield: about 1 1/4 cups

  • *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell"

Recipe Details