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Under 30 Minutes

Herb Mayonnaise

Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This quick-and-easy version is flavored with herbs of your choice.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/3 cups

Source: Everyday Food, March 2011


  • 2 large egg yolks
  • 1 teaspoon Dijon mustard
  • 4 teaspoons fresh lemon juice
  • 1 cup vegetable oil
  • Coarse salt and ground pepper
  • 1/4 cup finely chopped fresh herbs, such as parsley, tarragon, or chives


  1. Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)

  2. Add mustard and lemon juice. Pulse ingredients until well combined.

  3. With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Stir in chopped herbs. Season with salt and pepper.

  4. Refrigerate in an airtight container, up to 1 week.

Cook's Notes

If the mayonnaise separates after the oil is added, the mixture has broken. To bring it to a creamy state, add an egg yolk and 1 teaspoon tepid water to a clean bowl, and slowly add the broken mayonnaise while whisking constantly. Then, whisk in 1/4 cup more oil.


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