How to Make Mayonnaise with Herbs

Learn how to make mayonnaise with herbs! Yes, your own velvety, elegant mayonnaise in minutes. Homemade mayonnaise can be used on meats, fish, vegetables, canapes, and sandwiches too. Impressed guests will think you're quite a skilled "foody." The best thing is, you know the ingredients, like the mayonnaise oil and herbs you use,are fresh, with no preservatives!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• ALL INGREDIENTS AT ROOM TEMPERATURE:
• 1 large, fresh egg
• 1/4 teaspoon salt
• 1 tablespoon fresh lemon juice
• 1 teaspoon prepared or dry mustard
• 3/4 cup vegetable oil (See tips to decide which kind of mayonnaise oil to choose)
• fresh herb of your choice (try basil, rosemary, cilantro, etc.)
• electric blender

1. Put first three ingredients (egg, salt, and lemon juice) and a few sprigs of the optional herbs into the blender. Add 1/4 cup of the mayonnaise oil. Whirl for about 5 seconds.

2. Keep the blender running as you very, very slowly add the rest of the oil in a thin stream.

3. Stop the blender and use a flexible spatula to scrape down the sides, and then to pour/scrape the mayonnaise out of the blender.

4. Serve the fresh herb mayonnaise immediately for best results. Store any that is left over in a tightly covered container. Use your gourmet, homemade herb mayonnaise within 2 days.
   
   Be sure to scroll down to read tips and warnings about homemade mayonnaise.

Tips & Warnings

• If your egg is cold, and you're thinking that it probably doesn't really matter, well, it does matter. But I have a quick fix. Immerse your egg in a little dish of hot water for 5 minutes or so. That will take the chill off of it.
• Choose all extra virgin olive oil for an olivey flavor to complement stronger flavored foods.
• Milder flavored oils go well with more delicate flavors like fish. You can experiment with various proportions of olive oil to milder oil in your mayonnaise.
• Try your herb mayonnaise on baked potatoes; slathered on fresh, hot, steamed vegetables, like green beans or artichokes; or on sliced, roasted meats.
• Do not leave your egg sitting out at room temperature for a long time! For food safety, it must be very fresh.
• If you don't want to eat raw egg, use pasteurized liquid egg, available in cartons. Make sure it includes yolk! The yolk is essential for the herb mayonnaise to become thick.

[pennynickols]

on 10/4/2009 Thanks for sharing, "How to Make Mayonnaise with Herbs." I have never made mayonnaise, but have made your article a favorite to give it a try!

[pennynickols]

on 10/4/2009 Thanks for sharing, "How to Make Mayonnaise with Herbs." I have never made mayonnaise, but have made your article a favorite to give it a try!

[rickmac]

on 10/4/2009 This sounds really tasty. I love a little lime in mayonaise too.

[sanderdoe]

on 8/9/2009 Can't wait to try this recipe for mayonnaise with herbs! 5*

[ScarlettOHairy]

on 3/28/2009 This sounds like an easy, yummy recipe for mayonnaise. Thanks!