How To Make Herb Mayonnaise
Mayonnaise is one of the most versatile condiments in the kitchen. Creamy, rich, and slightly tangy, it can elevate sandwiches, salads, dips, and even grilled dishes. While store-bought mayonnaise is convenient, making your own at home allows you to control the ingredients and customize flavors. Adding fresh herbs transforms regular mayonnaise into a fragrant and vibrant herb mayonnaise that pairs perfectly with a wide range of dishes. In this guide, we’ll show you how to make herb mayonnaise from scratch, step by step.
Ingredients You Will Need
To make herb mayonnaise, you don’t need many ingredients. Here’s a simple list:
1 large egg (at room temperature)
1 cup neutral oil (such as vegetable, canola, or sunflower oil)
1 teaspoon Dijon mustard
1–2 tablespoons fresh lemon juice or white vinegar
1–2 cloves garlic (optional, for extra flavor)
Salt to taste
Fresh herbs (such as parsley, dill, chives, basil, or cilantro)
Step 1: Prepare Your Ingredients
Start by gathering all ingredients. Make sure the egg is at room temperature, as cold eggs can prevent the mayonnaise from emulsifying properly. Wash and finely chop your chosen fresh herbs. The herbs not only add flavor but also a pleasant green color to the mayonnaise. Garlic can be minced or grated if you want a slightly pungent kick.
Step 2: Combine Egg, Mustard, and Acid
In a medium bowl, combine the egg, Dijon mustard, and lemon juice (or vinegar). Whisk them together until smooth and slightly frothy. Mustard acts as an emulsifier, helping the egg and oil bind together. The acid (lemon juice or vinegar) adds tanginess and balances the richness of the oil.
Step 3: Slowly Add Oil
The key to perfect mayonnaise is adding the oil slowly. Begin by adding just a few drops at a time while whisking constantly. As the mixture starts to thicken, you can gradually increase the oil to a thin stream. Continue whisking until all the oil is incorporated, and the mayonnaise becomes thick, creamy, and smooth. If the mayonnaise is too thick, add a few drops of water or more lemon juice to reach the desired consistency.
Step 4: Add Fresh Herbs and Seasoning
Once the mayonnaise is ready, fold in the chopped fresh herbs and minced garlic, if using. Taste the mayonnaise and season with salt as needed. You can also adjust the acidity with a little more lemon juice if desired. For a stronger herb flavor, finely chop the herbs or use a food processor to blend them into the mayonnaise.
Step 5: Store and Serve
Transfer the herb mayonnaise to a clean jar or airtight container. It can be stored in the refrigerator for up to one week. This fresh, homemade herb mayonnaise can be used as a spread for sandwiches and burgers, a dip for fries or vegetables, a dressing for salads, or even a topping for grilled meats and seafood. Its creamy texture and fresh herbal aroma make it a versatile addition to almost any dish.
Tips for Perfect Herb Mayonnaise
Room Temperature Ingredients: Always use room temperature eggs and lemon juice to ensure proper emulsification.
Fresh Herbs: Fresh herbs deliver the best flavor. Dried herbs can be used in a pinch but won’t provide the same vibrancy.
Patience with Oil: Adding oil too quickly is the most common reason mayonnaise fails. Take your time.
Customize Your Flavor: Experiment with different herbs, garlic, or even a pinch of paprika or chili for a unique twist.
Making herb mayonnaise at home is surprisingly simple, and the results are far superior to store-bought versions. With just a few ingredients and a little patience, you can create a creamy, flavorful condiment that will brighten up any meal. Once you try this fresh, herb-infused mayonnaise, you’ll never want to go back to plain mayonnaise again.
