Lemony Mayonnaise With Variations

Note: For food safety, use pasteurized eggs for this mayonnaise. Alternatively, you can treat the eggs as follows: Heat a small saucepan containing several inches of water to simmer. Add 2 (room temperature) eggs in the shell to the water. Cook exactly 1 minute (set a timer). Remove eggs with a slotted spoon to a bowl of ice water to cool. Crack eggs and separate out the yolks for this recipe.

Prep time: 10 minutes

Makes: About 3⁄4 cup

2 large egg yolks from pasteurized eggs; see note

Finely grated rind of 1 small lemon

2 tablespoons fresh lemon juice

1⁄2 teaspoon salt

1⁄2 teaspoon dry mustard powder

1⁄4 teaspoon garlic powder

1⁄3 cup extra virgin olive oil

1⁄3 cup safflower oil

Flavor additions (choose 1 or 2): 1 anchovy fillet packed in oil; 1 or 2 tablespoons drained capers; grated rind of 1 lime; 2 tablespoons chopped fresh herbs (tarragon, chive, cilantro, dill)

Put 2 egg yolks, grated lemon rind, 2 tablespoons lemon juice, 1⁄2 teaspoon salt, 1⁄2 teaspoon dry mustard powder and 1⁄4 teaspoon garlic powder into a blender or small food processor. Process to mix well, scraping sides as needed.

With the machine running, very slowly drizzle in 1⁄3 cup each extra virgin olive oil and safflower oil until mixture is smooth and light.

Add any flavor additions. Pulse the machine with on/off turns to incorporate ingredients. Taste and adjust seasonings.

Store in a covered jar in the refrigerator for up to 1 week.