Recipe information
Yield
Makes 1/2 cup
Ingredients
1/2 cup mayonnaise
1 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper
Preparation
Whisk together the mayonnaise, zest, and juice in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. The lemon mayonnaise can be prepared 1 day in advance and stored covered in the refrigerator.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
