Roe Mayonnaise

• About 3 ounces shad roe, broken in pieces, with the loose membranes discarded
• 1 teaspoon kosher salt
• 1 tablespoon lemon juice
• 1 1/4 cups vegetable or canola oil

1. In a food processor, pulse the roe until it is liquid.
2. Add the salt and lemon juice, and pulse to combine.
3. With machine running, pour oil through feed tube a few drops at a time.
4. When about 1/2 cup has been added and sauce starts to thicken, pour a little faster, in a slow steady stream, until all the oil has been incorporated.
5. Stop once to scrape down the sides of the bowl.
6. If the mayonnaise seems too thick, add 1 tablespoon water and pulse to combine.
7. Use as a dip for vegetables.

membranes, kosher salt, lemon juice, vegetable

Taken from cooking.nytimes.com/recipes/6012 (may not work)