How to Make Rosemary Mayonnaise

How to make your own Rosemary Mayonnaise.

Difficulty: Moderately Easy

Instructions

1. 
   Rosemary

   Making rosemary mayonnaise takes just minutes and tastes delicious. You will need a mixing bowl, fresh rosemary, 9 egg yolks (room temperature), 2 tablespoons olive or corn oil, salt, pepper, lemon juice, and paprika.

2. 
   Lemon

   First separate egg yolks and place yolks in mixing bowl, let stand about 20 minutes at room temperature. After 20 minutes begin to beat eggs with electric mixer for about 15 minutes on high speed. Add oil very slowly and continue to beat at high speed. Continue to beat until mixture thickens. When mixture is thick and resembles mayonnaise, you are finished.

3. Next add rosemary, salt, pepper, paprika, and 1 teaspoon lemon juice. Beat an additional minute with mixer to combine seasonings. The mixture will be thick and it will be a yellowish color as opposed to white. The yellow color comes from the yolks. Refrigerate for about one hour prior to use. Remember homemade mayonnaise doesn’t keep as long as store bought. Do not keep for more than three days. Rosemary mayonnaise is great on BLT’s.