A vibrant, summery condiment that’s easy to prepare and tastes great with crab cakes.
Yield 3/4 cup
2 large egg yolks
The juice of 2 limes
1 1/2 teaspoons of red wine vinegar
1 1/2 teaspoons of dijon mustard
A good pinch of salt
A large crack of black pepper
3/4 cup of olive oil (can be substituted with liquefied coconut oil)
In the bowl of a food processor or blender, process the egg yolks, lime juice, red wine vinegar, dijon mustard, salt, and black pepper until smooth, about 1 minute.
With the machine running, SLOWLY drizzle in the extra-virgin olive oil. It should take 3-4 minutes to get all of the oil from the measuring cup to the machine, so make sure you keep your pouring at just a trickle. This will really help to emulsify all of the ingredients and make it super creamy.
I like my mayonnaise on the lighter, creamier side, so I only add 3/4 cup of oil. If you like a denser, thicker mayo, add more oil as necessary.
Use to bind together crab cakes or on top of any grilled meat or seafood.