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Garlic Herb Mayo sm

Year of the Sauce:  Week 5

My arm feels like it’s going to fall off.

Homemade mayo requires a lot of whisking, something I tried to outsource to my blender.  Usually the blender is happy to take this task on for me, but after I broke my first batch of mayo (by adding the oil too fast) it went into protest during the second batch.  Back to hand whisking for me.

Good thing homemade mayo is so delicious, or I definitely would have stopped whisking halfway through.  Stay committed though – this herb and garlic infused spread is tasty.  Especially on a veggie burger with provolone and red onion.  yum!


  • 2 large egg yolks
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon (or more) fresh lemon juice
  • 1 teaspoon dry mustard
  • 1 teaspoon kosher salt plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper plus more for seasoning
  • 1 1/2 cups vegetable oil
  • 2 tablespoons chopped garlic
  • 1 1/2 tablespoons chopped chives
  • 1 1/2 tablespoons chopped parsley
  • 1 1/2 tablespoons chopped tarragon


Place a large bowl on a folded damp kitchen towel to keep bowl from slipping. Vigorously whisk yolks, vinegar, 1 Tbsp. lemon juice, mustard, 1 tsp. salt, 1/4 tsp. pepper, and 1 Tbsp. water in bowl to blend. While whisking continuously, slowly add oil drop by drop to form an emulsion. Continue whisking, slowly adding the remaining oil, until mayonnaise is smooth and creamy. Fold in garlic, chives, parsley, and tarragon. Season to taste with salt, pepper, and more lemon juice, if desired.

Source: Bon Appetit

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