Herb Mayonnaise with Fresh Mint, Cilantro, and Chives

5 from 1 vote

Herb Mayonnaise with Fresh Mint, Cilantro, and Chives

I recreated this recipe based, more or less, on the SFCS lesson, but instead of using a single herb, I used an assortment of what I had on hand. The result was definitely worth repeating. It’s perfect slathered onto toasted sourdough bread and topped juicy, ripe tomatoes, but it would be equally delightful as a dip for steamed veggies or poached prawns, mixed into chicken or tuna salad, or dolloped on a fish taco. You can make this herb mayonnaise using just a whisk and a bowl, but I used a stand mixer with a whisk attachment simply because I'm, well, lazy. It still takes longer than you would think to get the right consistency to your mayonnaise, and requires patience to drizzle the oil in a slow, thin stream, but the result is the same and your arm muscles will thank you.

Course Sauce Recipes

Cuisine French

Keyword homemade mayonnaise

Prep Time 15

Total Time 15

Servings Cup

Calories 245kcal

Author Robin Donovan

Ingredients

1 cup packed cilantro leaves
1 cup packed mint leaves
½ cup chopped chives
1 ½ cups grapeseed oil or another neutral-flavored oil such as safflower or sunflower seed
1 egg yolk
Juice of ½ lemon
Pinch of salt

Instructions

First make the herb oil. In a high-powered blender or food processor, chop the herbs. Add the oil and process until the herbs are very finely minced and the oil is bright green.
Strain the oil through a fine-meshed sieve, pressing out as much oil as possible. Discard the solids or set them aside for another use (salsa verde, compound butter, hummus, etc).
To make the mayonnaise, place the egg yolk in a clean bowl. Add the lemon juice and a pinch of salt and whisk to combine. While whisking, add a small amount of oil and continue to whisk until the mixture begins to thicken. Continue to add the oil in a slow, thin stream, whisking the entire time until the mixture is a thick, mayonnaise-y consistency. Taste and add more salt if needed. Store the mayonnaise in an airtight container in the refrigerator for up to 2 days.
Note: If your emulsion breaks at any time during the process, simply start over with a clean bowl and whisk. Add an egg yolk to the bowl and the juice from the other half of the lemon, then whisk in the broken mayo, adding it slowly, until the mixture emulsifies.

Nutrition