Herb Mayonnaise
Print recipe| Yield | 2 cups |
| Meal type | Condiment |
| Source | Mimi Kerr, Perennial Favorites: Portable Food |
Ingredients
- 1 egg
- 1 tablespoon Dijon mustard
- 1/8 teaspoon white pepper
- 1/2 cup chopped mixed herbs and greens (Italian parsley, spinach, basil, chives)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 1/4 cup oil (1/2 vegetable - 1/2 olive)
Directions
| 1. | |
| Using a food processor with a steel blade, blender, or mixer, combine egg, salt, white pepper, Dijon mustard, and lemon juice. Process until egg is a creamy consistency (about 7 seconds). | |
| 2. | |
| With motor running, slowly add oil in a thin trickle. As volume increases, oil can be added at a faster rate. Watch carefully to see that the oil has been absorbed by the egg and there is none floating free as you increase the oil. Do not over-process. | |
| 3. | |
| Add chopped herbs and process for a few seconds. Store in refrigerator for up to 3 days. | |