Best Perfect Herb Mayonnaise Recipes

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LEMON-HERB MAYONNAISE



Lemon-Herb Mayonnaise image

Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.

Provided by Rick Martinez

Categories     Bon Appétit     Mayonnaise     Sauce     Summer     Dip     Herb     Basil     Tarragon     Garlic     Lemon

Yield Serves 8

Number Of Ingredients 6

1 garlic clove, finely grated
1 cup mayonnaise
1/2 cup finely chopped mixed tender herbs (such as basil, chives, parsley, and/or tarragon)
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper

Steps:

  • Stir garlic, mayonnaise, herbs, lemon zest, and lemon juice in a small bowl to combine; season with salt and pepper.
  • Do Ahead
  • Mayonnaise can be made 6 hours ahead. Cover and chill.

SPICY HERB MAYONNAISE



Spicy Herb Mayonnaise image

Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It's like learning to ride a bicycle-once you've mas­tered the technique, it'll be with you for life. Be sure to come prepared, armed with a whisk and some extra patience. It's really all about whisking continuously as you slowly stream the oil into the egg yolks, little by little, letting the yolks take in every drop of oil. Slow and steady wins the race-this exquisite, delec­table, over-the-top-awesome race.

Provided by Dennis Prescott

Categories     HarperCollins     Sauce     Condiment     Condiment/Spread     Chive     Egg     Garlic     Parsley     Mayonnaise

Yield Makes 2 cups

Number Of Ingredients 10

2 large free-range egg yolks
1 teaspoon Dijon mustard
1 3/4 cups sunflower oil
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
2 teaspoons hot sauce
1 garlic clove, grated
1 tablespoon thinly sliced fresh chives
1 tablespoon finely chopped fresh parsley leaves
1/4 teaspoon sea salt

Steps:

  • In a large bowl, whisk together the egg yolks and the mustard. While whisking continuously, slowly stream the oil into the egg yolks a little at a time until completely emulsified. This will take 8 to 10 minutes. A little patience, strength, and ambition are required, friends.
  • When the mayonnaise has come together and is nice and thick, add the lemon juice, vinegar, and hot sauce and whisk for 30 seconds. Fold in the grated garlic and herbs and season with the salt. Taste and adjust the seasonings if necessary.
  • Check you out! You just made mayo!! It'll keep in an airtight container in the fridge for about 1 week. If it separates, add 1 to 2 teaspoons water to the mayo and whisk until smooth and combined.
  • Bonus!
  • You can also make mayo in a food processor. Process the egg and mustard for about a minute, then slowly stream in the oil through the feed tube with the processor running until the mayo emulsifies and thickens beautifully. (If using a Mini-Prep, you can use the two little holes in the top of the lid to drip in the oil.) Add the lemon juice, vinegar, and hot sauce and pulse a few times until combined. Fold in the garlic and fresh herbs, and season with the salt. Sweet!

HERB MAYONNAISE



Herb Mayonnaise image

Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This quick-and-easy version is flavored with herbs of your choice.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 5m

Yield Makes 1 1/3 cups

Number Of Ingredients 6

2 large egg yolks
1 teaspoon Dijon mustard
4 teaspoons fresh lemon juice
1 cup vegetable oil
Coarse salt and ground pepper
1/4 cup finely chopped fresh herbs, such as parsley, tarragon, or chives

Steps:

  • Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
  • Add mustard and lemon juice. Pulse ingredients until well combined.
  • With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Stir in chopped herbs. Season with salt and pepper.
  • Refrigerate in an airtight container, up to 1 week.

HERB MAYONNAISE (SAUCE FINES HERBES)



Herb Mayonnaise (Sauce fines herbes) image

Provided by Craig Claiborne And Pierre Franey

Categories     condiments

Time 5m

Yield 1 - 1 1/4 cups

Number Of Ingredients 11

1 egg yolk
1 teaspoon imported mustard
1 tablespoon white-wine vinegar
1 tablespoon finely chopped parsley
1 tablespoon finely chopped fresh tarragon
2 tablespoons finely chopped cornichons (small sour gherkins)
2 tablespoons finely chopped drained capers
1 tablespoon finely chopped shallots
1 cup olive oil
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Put the egg yolk, mustard, white-wine vinegar, parsley, tarragon, cornichons, capers and shallots in a mixing bowl.
  • Start beating with a wire whisk while gradually adding the oil. Beat until thickened. Add salt and pepper.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 20 grams, Carbohydrate 1 gram, Fat 24 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 78 milligrams, Sugar 0 grams, TransFat 0 grams

HERB MAYONNAISE



Herb Mayonnaise image

Provided by Craig Claiborne And Pierre Franey

Categories     lunch, condiments

Time 5m

Yield About one and one-quarter cups

Number Of Ingredients 8

2 teaspoons egg yolk
2 tablespoons imported mustard
4 teaspoons red-wine vinegar
1/2 cup safflower oil
1/2 cup olive oil
2 tablespoons finely chopped fresh herbs, such as basil, parsley and dill
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Put the egg yolk, mustard and vinegar in a mixing bowl. Start beating with a wire whisk while gradually adding the safflower and olive oils. Beat until thickened and smooth.
  • Beat in the herbs, salt and pepper.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 19 grams, Carbohydrate 0 grams, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 66 milligrams, Sugar 0 grams, TransFat 0 grams

HERBACEOUS MAYO



Herbaceous Mayo image

Provided by Geoffrey Zakarian

Categories     condiment

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 9

1 cup mayonnaise
1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1 hard-boiled egg, finely chopped
1 clove garlic, minced
Freshly ground black pepper

Steps:

  • Combine the mayonnaise, lemon juice, parsley, basil, chives, tarragon, egg, garlic and some pepper in a bowl and whisk until blended.

BUTTERMILK HERB MAYO



Buttermilk Herb Mayo image

Provided by Ina Garten

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 8

1 cup good mayonnaise, such as Hellmann's
2 tablespoons buttermilk, shaken
1 teaspoon good white wine vinegar
2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1/8 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper

Steps:

  • Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.

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