As a main ingredient or an aromatic accent, the distinct flavor of lemon is part of virtually every cuisine in the world. Now the best of these zesty ideas come together in a truly vibrant collection. From breakfast to cocktail hour to bedtime snacking, and every meal in between, Lemon Zest delivers a refreshing range of unbeatable offerings
Of course, you cold make lemon mayonnaise using your favorite recipe and Lemon Oil, adding lemon juice and zest to taste, or you could make it this faster way.
Servings: 4-6
1 cup mayonnaise
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons coarsely-grain or regular Dijon mustard
Pinch of slat
Pinch of freshly ground black pepper
Whisk together the mayonnaise, zest, lemon juice, mustard, salt, and pepper in a small bowl until combined well. This will keep, covered and refrigerated, for up to 1 week.
Variations:
Lemon-Shallot Mayonnaise Add minced shallots, raw or cooked.
Lemon-Mustard Mayonnaise Stir in Dijon and/or whole-grain mustard to taste.
Lemon-Anchovy Mayonnaise Mash drained anchovies, with garlic if desired, and add to the mayonnaise. Serve with cold seafood.
Lemon-Caviar Mayonnaise Add about 1/2 cup caviar to the mayonnaise, prepared without salt. Serve with poached salmon or other fish.
Lemon-Caper Mayonnaise Stir in finely grated zest, fresh lemon juice, chopped drained capers, and lots of freshly ground black pepper. Serve with fish or shellfish.
Lemon-Saffron Mayonnaise Steep a pinch of crumbled saffron threads in the lemon juice before making the mayonnaise.
Gremolata Mayonnaise Stir in a generous amount of Gremolata. It's great on cold chicken or fish.
Lemon-Fennel Mayonnaise Stir in minced fennel bulb and fronds, Pernod, or ground fennel seeds.
Fresh Horseradish Mayonnaise Stir in grated fresh horseradish just before serving.
Sage-Caper Mayonnaise Stir in minced fresh sage leaves and capers.
Lemon-Thyme Mayonnaise Stir in chopped lemon thyme leaves, or lemon zest and chopped regular thyme.
