LADING

Herbed Mayonnaise

This is a no-fuss mayonnaise recipe. I make it in a food processor as it takes under 15 minutes and I use it fantastically often! The base recipe can be used in a myriad of ways. Add chopped garlic to make Aioli (fantastic with prawns or steamed fish) or pureed roast peppers and a little chilli for a piquant sauce for cold roast chicken. Add finely chopped anchovies, capers and lemon for a great egg salad or try adding finely sliced onions and chopped dill for a great potato salad. It makes a wonderful salad dressing with the addition of a couple of teaspoons of water and chopped tarragon, works plain with chips or you can add masses of chopped herbs as below and serve with a beautiful mandala of crudité.

 

herbed mayonnaise

 

Makes 300ml

1 egg yolk, room temperature
2 heaped teaspoon Dijon mustard
A pinch of salt
250ml light olive oil
2 teaspoons lemon juice or white wine vinegar

For herbed mayonnaise add:
1 heaped teaspoon coriander, basil and flat parsley, chopped very finely
½ tablespoon chives, chopped very finely

 
Use a small food processor with cutting blades. Put the egg yolk, mustard and salt into the bowl and with the motor running slowly drizzle in the olive oil so it’s in a thin stream just beyond a drip. You will get a glossy sauce that quickly appears as the oil amalgamates into the egg. You can add the oil increasingly quicker as the quantity of the sauce increases, but keep an eye on it and if it looks like it might be about to curdle or split stop adding the oil and keep the motor running. If it is too far gone, pour it all out, add another egg yolk and slowly add it all back in again going a little slower this time.

Once about ¾ of the oil has been used, pour in the lemon juice or vinegar and continue to add the oil until finished.

Add the flavouring of your choice. For our herbed mayonnaise, give all the herbs another good chop so they are super fine. Stir into the mayonnaise and serve.

Print Recipe
Herbed Mayonnaise
This is a no-fuss mayonnaise recipe. I make it in a food processor as it takes under 15 minutes and I use it fantastically often! The base recipe can be used in a myriad of ways. Add chopped garlic to make Aioli (fantastic with prawns or steamed fish) or pureed roast peppers and a little chilli for a piquant sauce for cold roast chicken. Add finely chopped anchovies, capers and lemon for a great egg salad or try adding finely sliced onions and chopped dill for a great potato salad. It makes a wonderful salad dressing with the addition of a couple of teaspoons of water and chopped tarragon, works plain with chips or you can add masses of chopped herbs as below and serve with a beautiful mandala of crudité.
Herbed Mayonnaise
Servings
300 ml
Ingredients
Servings
300 ml
Ingredients
Herbed Mayonnaise
Instructions
  1. Use a small food processor with cutting blades. Put the egg yolk, mustard and salt into the bowl and with the motor running slowly drizzle in the olive oil so it’s in a thin stream just beyond a drip. You will get a glossy sauce that quickly appears as the oil amalgamates into the egg. You can add the oil increasingly quicker as the quantity of the sauce increases, but keep an eye on it and if it looks like it might be about to curdle or split stop adding the oil and keep the motor running. If it is too far gone, pour it all out, add another egg yolk and slowly add it all back in again going a little slower this time.
  2. Once about ¾ of the oil has been used, pour in the lemon juice or vinegar and continue to add the oil until finished.
  3. Add the flavouring of your choice. For our herbed mayonnaise, give all the herbs another good chop so they are super fine. Stir into the mayonnaise and serve.