Food & Cooking Recipes Quick & Easy Recipes Herb Mayonnaise 3.0 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 5 mins Yield: Makes 1 1/3 cups 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. Ingredients 2 large egg yolks 1 teaspoon Dijon mustard 4 teaspoons fresh lemon juice 1 cup vegetable oil Coarse salt and ground pepper ¼ cup finely chopped fresh herbs, such as parsley, tarragon, or chives Directions Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.) Add mustard and lemon juice. Pulse ingredients until well combined. 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. 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. Rate it Print