Colorful Pickled Veggie Mayo Fusion

1. Combine Base Ingredients

Start by placing the mayonnaise, egg yolk, lemon zest, and fresh lemon juice into your food processor. Give these ingredients a few pulses until they are well combined. This forms the base of your mayo fusion, bringing a bright and tangy flavor right from the start.

2. Emulsify the Mixture

Next, with the motor running, slowly drizzle in the extra-virgin olive oil. This step is crucial as it emulsifies the mixture, transforming it into a creamy and fluffy consistency. You'll know it’s ready when the mayo looks smooth and has a light, airy texture.

3. Add Pickled Veggies and Capers

Now, add the chopped pickled vegetables and capers to the processor. Pulse the mixture just a couple of times. This way, you maintain a chunky texture, similar to a chunky tartar sauce, giving the mayo an interesting bite and a colorful appearance.

4. Season and Store

Taste the mixture and season with kosher salt, freshly ground black pepper, and additional lemon juice if desired. This step ensures the flavors are balanced and to your liking. Be mindful to watch the food processor blade when tasting to avoid any accidents. Once you’re satisfied with the taste, transfer the mayo fusion to a container and store it in the refrigerator. It can last up to two weeks, giving you plenty of time to enjoy it in various dishes.