Fresh Herb Mayonnaise Recipes
HERB MAYONNAISE
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
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.
FRESH HERB MAYONNAISE
I was at the doctor's office the other day, and wrote this down. It uses fresh herbs and really perks up any dish!
Provided by Sharon123
Categories European
Time 7m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Stir all ingredients together.
- Top a simple salad, perhaps with boiled new potatoes, sliced green onions, or dollop on grilled chicken and pasta. Add to deviled eggs, or use as a dip for fresh vegetables.
- Enjoy!
Nutrition Facts : Calories 920.8, Fat 78.6, SaturatedFat 11.5, Cholesterol 61.1, Sodium 1673.4, Carbohydrate 56.9, Fiber 0.5, Sugar 15.2, Protein 2.4
LEMON-HERB MAYONNAISE
Categories Condiment/Spread Sauce Food Processor Herb No-Cook Quick & Easy Salad Dressing Mayonnaise Lemon Summer Chill Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Place mayonnaise in food processor. Add next 4 ingredients; process until smooth, about 30 seconds. Transfer to bowl. Stir in lemon juice and peel. Season with salt and pepper. (Can be made 1 day ahead. Chill.)
MAYONNAISE WITH FRESH HERBS
Provided by Pierre Franey
Categories easy, condiments
Time 15m
Yield About 1 1/2 cups
Number Of Ingredients 11
Steps:
- Combine the egg yolk, mustard, vinegar, salt and pepper in a mixing bowl.
- Add the oil in a thin stream while beating vigorously with a wire whisk. When the mixture is thick and smooth, stir in the scallions, chives, parsley, basil, tarragon and garlic and blend well.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 15 grams, Carbohydrate 0 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 58 milligrams, Sugar 0 grams, TransFat 0 grams
HERBED MAYONNAISE
This recipe is to go with my crab cake recipe I submitted today. But it is delicious to use when making tuna salad. Also great with sandwiches.
Provided by susie cooks
Categories Low Protein
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Mix all ingredients in a small bowl. Season to taste with salt and pepper.
- Can be made 1 day ahead.
- Cover and refrigerate.
Nutrition Facts : Calories 647.4, Fat 52.9, SaturatedFat 7.8, Cholesterol 40.7, Sodium 1481.5, Carbohydrate 45.2, Fiber 1.9, Sugar 11.7, Protein 3.6
HERB MAYONNAISE
Provided by Craig Claiborne And Pierre Franey
Categories lunch, condiments
Time 5m
Yield About one and one-quarter cups
Number Of Ingredients 8
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
SPICY HERB MAYONNAISE
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
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!
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