September 2, 2015
Dips/Dollops/Drizzles

Fresh Herb Mayo


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Speckles of fresh herbs give homemade mayonnaise a summery lift. This is yet another riff on fast, fluffy, fuss-free, foolproof Minute Mayo. (Link: How to make the best homemade mayonnaise and aioli.)

1 large egg, at room temperature
1/2 tsp (2 mL) dijon mustard
1 tbsp (15 mL) lime juice
1/2 tsp (2 mL) kosher salt
1/8 tsp (0.5 mL) ground white pepper
1 cup (250 mL) canola oil
2 tbsp (30 mL) mixed chopped parsley, chives, tarragon

In this order, add egg, mustard, lime juice, salt, pepper, oil and herbs to tall, narrow beaker. Place blade of immersion blender over yolk, touching bottom of beaker. Turn on blender. Once streaks of mayonnaise appear at bottom of beaker, slowly pull blender upwards until ingredients emulsify into thick, fluffy mayo. Stir in any remaining small streaks of oil.

Use immediately. Or transfer to storage tub, cover and refrigerate.

Makes 1-1/4 cups (300 mL).

  • Immersion blenders are usually sold with their own beakers. If you don’t have a beaker, try a tall mason jar.
  • For best results, all the ingredients should be at room temperature. You can crack the egg into the beaker and let it acclimatize before adding the remaining ingredients, particularly the acidic lemon juice.
  • You can use any kind of neutral, refined oil.
  • My immersion blender has 3 speeds. The lowest speed works fine for this recipe.
  • I add the herbs last because I don't want them puréed. There should be flecks of herbs in the mayo.
  • You can store homemade mayonnaise in the fridge up to 4 days.

Fresh Herb Aioli
After the egg, add 2 cloves pressed or minced garlic.

Lazy Fresh Herb Mayo/Aioli
Homemade Minute Mayo is so miraculously quick and luscious, it would be a shame to substitute commercial mayonnaise. However, you could do so as a shortcut: Start with 1-1/4 cups (300 mL) mayonnaise. Full-fat mayo works best in this recipe because it is thicker, but lower-fat mayonnaise is an option for calorie-counters. Stir in mustard, pepper and herbs. For aioli, add 2 cloves pressed or minced garlic. Add more lime juice to taste, as commercial mayonnaise is blander than homemade Minute Mayo. Add salt to taste.

Credit: Susan Sampson
Tested in Imperial