Homemade Preserved Lemon Mayonnaise

I'm currently obsessed with preserved lemons. Not so long ago, I had a preserved lemon mayonnaise at The Cornwall Hotel in Tregorrick and have been on a mission to recreate it ever since.

Learning how to make homemade mayonnaise during my Leiths course, I knew I had to give it a go for myself.

The result of this recipe is a beautifully creamy, zesty, salty sauce. The combination of the tangy citrus brine with the creamy mayo base is so fresh and delightful. I highly recommend serving this as a condiment at your next BBQ or garden party!

Homemade Mayonnaise with Preserved Lemons

Ingredients:

2-3 Preserved Lemons (I use Odysea)

1 Egg yolk

¼tsp Mustard powder

150ml Oil – something plain like vegetable or rapeseed*

Salt

Method:

1. In a medium sized bowl, drop the egg yolk in and then add the mustard powder. You need to whisk vigorously with a whisk/sauce whisk. Move fast and be sure to get all the edges as this is how you’ll begin to emulsify your mayonnaise.

2. Next, dip your whisk in the oil and continue beating the egg yolk – this will introduce a small bit of oil to the mixture. Again, be vigorous! Repeat this step a few times, dipping your whisk and continuing with the egg yolk. You will notice the colour get more pale and gradually begin to thicken.

3. After you’ve made a few additions like that, use a tablespoon to begin adding more oil. Do it one tbsp at a time and whisk hard & fast in between.

4. If the mix gets too thick or too greasy, sprinkle in a little of the brine from the lemon jar. This will make it creamy again. Continue adding spoonfuls of oil and beating until it is all incorporated.

5. You’ve made mayonnaise, well done!

6. Finely mince the preserved lemons. I do this the same way I would a clove of garlic – first I slice them one way, then the other, then I repeatedly run my knife through them until a paste is formed.

7. Add the paste to the mayonnaise. Stir them through and then taste the mixture. You’ll need to add some salt, but preserved lemons are a little salty anyway so I add them first before any other seasoning.

8. For extra lemon flavour, add more of the brine – don’t add too much though as the sauce will become thin.

This recipe is brilliant when served with crispy roasted potatoes, or even in pittas with a good salad!

*I have also tried this recipe with 25ml substituted with garlic oil. It was nice, but I much prefer the plain version as it’s much more citrussy.