Mayonnaise Master Recipe & All Its Herbal Variations

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Blended with high quality ingredients, homemade mayonnaise is a healthy alternative to the store-bought stuff. It is quite easy to make with a food processor; just be sure that all the ingredients are at room temperature. Additionally, by including various herbs and flavor accents, you can whip up some seriously tasty variations to enliven sandwiches or serve as delectable dipping sauces for meat, fish, veggies, and more. Keep in mind that cold-pressed, unrefined oils — the kind you want to use — have a strong flavor and will influence the taste of the mayonnaise, in a good way. If you use a lot of mayonnaise, you may want to double or triple this recipe.

Mayonnaise Master Recipe & All Its Herbal Variations — Foraging and Feasting (1)

Make sure all ingredients are at room temperature:

2 fresh free-range organic eggs yolks
1 tablespoon lemon or lime juice
1 tablespoon vinegar (preferably raw, unfiltered, organic apple cider)
½ teaspoon sea salt
Optional: 1 tablespoon Whey
1 cup oil (preferably organic, cold pressed olive oil)

Place egg yolks in food processor and blend for 30 seconds.
Add lemon juice, vinegar, salt and optional whey and blend for 15 seconds.
With food processor running, add 2 tablespoons of oil in little dribbles.
Pour the rest of the oil into food processor in a thin stream.
Continue to whip the mayonnaise in food processor for 3–4 more minutes to ensure a good emulsion.
Scoop mayonnaise into a very clean jar. Tightly cap and label the jar, then store in refrigerator where it will keep for at least two months. (I made one with whey that so far has kept for three months.)
If using whey, allow the mayonnaise to lacto-ferment by leaving it out at room temperature for 7 hours before storing in refrigerator.

Variations:

Lighter Mayonnaise: Using whole eggs in place of the egg yolks produces a lighter, thinner mayonnaise.

Flavor Accents: Add the following ingredients along with the lemon juice, vinegar and salt.

To sweeten the mayonnaise, add ¾ teaspoon of raw honey or maple syrup.
To give the mayonnaise pungency, add a teaspoon of dry mustard powder.
To make Aioli (garlic) mayonnaise, add 2 cloves of crushed garlic.

Herbal Mayonnaise:

To create an herbal mayonnaise, add one or more herbs (3–8 tablespoons of fresh, chopped herb, or 1–3 tablespoons of dried, crushed herb), along with the lemon juice, vinegar, and salt. The amount of herb added to the mayonnaise will vary based on the flavor intensity of the chosen herb and your taste buds. When an herb is strongly flavored, like sage or wild bergamot, add less; when using a mildly flavored herb, like sweet cicely or parsley, add more. Keep in mind that by adding fresh herbs to the mayonnaise you introduce additional water, which can shorten the shelf life of the mayonnaise. Also remember to use only tender plant parts, avoiding anything tough or woody.

Some good wild herbal choices are wild bergamot, bee balm, sweet cicely, field garlic, Egyptian onion, and spearmint. These are best used fresh.
Some good cultivated herbal choices are basil, chives, cilantro, dill leaf, hardy marjoram, oregano, parsley, sage, savory, tarragon, and thyme.

Mayonnaise Master Recipe & All Its Herbal Variations — Foraging and Feasting (7)

Herbal Mayonnaise Variations:

Wild Bergamot Mayo: A delicious, pungent, savory mayonnaise to use in place of plain mayonnaise.Following the Mayonnaise Master Recipe, use lime instead of lemon juice, and add 3 tablespoons chopped, fresh wild bergamot leaves or flowering tops along with the lime juice, vinegar, and salt.

Thyme Mayo:Follow the Mayonnaise Master Recipe and add 3 tablespoons of dried thyme along with the lemon juice, vinegar, and salt. Or use 2 tablespoons dried oregano instead of the thyme.

Wild Allium Mayo —Green & Gently Onion:Follow the Mayonnaise Master Recipe and add 5 tablespoons of finely chopped, fresh field garlic greens along with the lemon juice, vinegar, and salt. Or use Egyptian onion greens, chives, or scallions instead of the field garlic greens.

Sweet Cicely Mayo:Follow the Mayonnaise Master Recipe and add 8 tablespoons (1/2 cup) of fresh sweet Cicely leaves and tender stems, coarsely chopped, along with the lemon juice, vinegar, and salt. Or use parsley instead of the sweet cicely.

Wild Herbal Delights Mayo:Following the Mayonnaise Master Recipe, add these fresh and chopped herbs along with the lemon juice, vinegar, and salt: 2 tablespoons field garlic greens, 3 tablespoons wild bergamot leaves, and 1 teaspoon anise hyssop leaves.

Garden Herbal Delights Mayo:Following the Mayonnaise Master Recipe, add these fresh and chopped herbs along with the lemon juice, vinegar, and salt: 2 tablespoons chive or scallion, 3 tablespoons hardy marjoram leaves, and 1 teaspoon fennel leaves.

Mayonnaise Master Recipe & All Its Herbal Variations — Foraging and Feasting (8)

Recipe excerpt from Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender http://bit.ly/1Auh44Q

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FAQs

Directions. Stir together 2 cups mayonnaise, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh chives, 1 tablespoon chopped fresh basil, 1 tablespoon chopped fresh dill, and 1 tablespoon chopped fresh oregano.

Mayonnaise, it's the ultimate condiment. A foil for flavour that's smooth and relatively neutral you can bend and twist it to complement almost any taste combination.

Method. Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken.

From Richard Hellmann's New York deli to tables around the world, Hellmann's is the World's No. 1 Mayonnaise Brand*.

Aioli is a French sauce made with garlic, egg, and olive oil. If you describe aioli as "fancy mayonnaise," you're not wrong! Although aioli is extremely similar to mayonnaise, there are a few basic differences.

Homemade mayonnaise is made with raw eggs that will not be cooked. The United States Department of Agriculture does not recommend eating raw shell eggs that are not cooked or undercooked due to the possibility that Salmonella bacteria may be present.

Canola oil, avocado oil and olive oil mayonnaise are available as “healthier” options. Both are higher in heart-healthy monounsaturated fats, but the calories are the same. Additionally, olive oil-based versions tend to combine olive oil with other vegetable oils so that the flavor isn't too overpowering.

Kewpie mayo is made with pasteurized egg yolks, vinegar (a proprietary blend that's said to contain apple cider and rice vinegars, and possibly malt vinegar), vegetable oil and salt. In Japan, it also contains monosodium glutamate (aka MSG).

Aioli (eye-o-li) could be described as the fancy name for mayo. When made from scratch, the flavor is so much more alive and interesting than the store-bought mayo. Your sandwiches and everything else will end up tasting better.

The brand's flagship product, Hellmann's® Real Mayonnaise, is the best-selling mayonnaise in the United States, thanks to its unmistakable taste.

You may have heard of heavy-duty mayo or, if not, most likely have tasted it as so many restaurants and fast-food joints use it in their dishes.

Mayonnaise is made of oil, eggs, and vinegar (or lemon juice). Miracle Whip has the same basic ingredients but with less oil, and the addition of water, sugar, and spices like mustard, paprika, and garlic. Even with these additions, Miracle Whip has almost half the calories of mayo and half the fat.

When looking for a healthy version of mayo, you want to find one that has a cold-pressed or expeller-pressed oil, such as expeller-pressed safflower oil or cold-pressed avocado oil. Cold-pressed or expeller-pressed oils were made with the least amount of processing, meaning the oil was pressed out of the plant.

Mayonnaise Master Recipe & All Its Herbal Variations — Foraging and Feasting (2024)

Variations:

Herbal Mayonnaise:

Herbal Mayonnaise Variations:

FAQs

What is herb mayo made of? ›

What kind of mayo do most restaurants use? ›

References