I've just made some mayonnaise, and it's turned out fine - texture wise. However, I used too much lemon juice when I made it. What are the possible ways to balance this out, mellowing the 'zing'? It's not terribly overmuch, but it could definately stand for a bit less.
- 1 egg yolk
- 1.5 dl oil
- Juice from 1/3 lemon
- Salt n pepper
Can I go with some honey, or will this simply make it disgusting? I realize this wouldn't neutralize the sourness, but simply mask it. Any ideas? :)