Thursday, July 14, 2011

Herbed Mayo

This is a fun and easy recipe for mayonaise. I made it for the team's supper to be served on homemade rolls with barbecued chicken. Everyone enjoyed it, and I think you will too!

The more the chickens are on pasture, the deeper the egg yolks' color, which produces a beautiful, buttery-colored mayo. I wish I could share photos, but the recipe will have to do for now.

3 egg yolks
1 tablespoon mustard
1.5 tablespoons white wine vinegar
1.5 tablespoons lemon juice
1 teaspoon salt
2 cups oil
1-2 cloves zested or finely minced/crushed garlic
1-1 1/2 teaspoons dried tarragon, or to taste
pepper, to taste

In a food processor, mix the yolks, mustard, white wine vinegar, lemon juice, and salt. While the processor is mixing, slowly add the oil. Very slowly. :)
It should become fluffy and mix up well within several seconds. It's such a fun process to watch!
Spoon out the mayo into a bowl. By hand, fold in the garlic, tarragon, and pepper. Experiment with different amounts of the herbs and spices to suit your taste. Enjoy! :)

3 comments:

Alison said...

Thanks for the recipe! I've made mayo once or twice, but have never added herbs. What kind of oil do you use?

Kristen said...

Hi Alison,
I used canola oil, but I would love to experiment with olive oil, too. I forgot to mention that this recipe makes 2 cups of mayo.

Jamie said...

Sounds delicious!!! My mouth is watering!!

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