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Summer-Salad Mayonnaise
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| Homemade mayo has a distinct lusciousness. Making it in the blender is foolproof. (Store-bought can be used in a pinch.) Mix with boiled potatoes, shredded cabbage, or seafood for upgrades to warm-weather favorites. Ingredients | |
| 2 large | eggs |
| 2 teaspoons | Dijon mustard |
| 1/2 teaspoon | sugar |
| 3/4 teaspoon | coarse salt |
| 2 cups | vegetable or safflower oil |
| 2 tablespoons | fresh lemon juice |
| 1/2 cup | chopped cornichons |
| 1/4 cup | chopped jarred Peppadew peppers |
| 1/4 teaspoon | freshly ground pepper |
Directions
Pulse eggs, mustard, sugar, and salt in a blender. With machine running, slowly pour in oil until emulsified, then lemon juice. Transfer to a bowl. Fold in cornichons, Peppadew peppers, and ground pepper. Refrigerate until ready to use (up to 2 days).
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