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PEPPADEW® Peppers Recipe

Summer Salad Mayo Recipe with PEPPADEW® Peppers by Martha Stewart

Martha Stewart's Summer Mayo

2 large eggs
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 cup chopped cornichons
1/2 teaspoon sugar
1/4 cup chopped jarred PEPPADEW® peppers
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 cups vegetable or safflower oil

Additional Info
  • Makes 2 ½ cups


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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The eggs in this recipe are not cooked

Posted by: Martha Stewart

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