Delicious atop my salmon patties! Makes 1-1/2 cups.
Combine eggs, mustard, and lemon juice.
Pulse gently to combine. With the blender or processor going, very slowly add the oil in a small, steady stream.
Stop when the mixture has thickened.
Season to taste with salt and sweetener.
Add Worcestershire sauce if desired.
Mixture will keep in the refrigerator for up to 2 weeks.
If serving with the salmon cakes, bring to room temperature for best results.
Lemon Mayonnaise https://traditionalcookingschool.com/food-preparation/recipes/salmon-cakes-with-homemade-lemon-mayonnaise/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Salmon+Cakes+with+Homemade+Lemon+Mayonnaise