Herb-Infused Rosemary Mint Mayonnaise

1. Heat Oil with Rosemary

Heat 1 cup (240 ml) of mild extra-virgin olive oil with the rosemary sprigs in a small saucepan over medium-low heat for about 10 minutes. The oil should be warm but not sizzling, around 140°F (60°C). Remove from the heat and let the oil steep with the rosemary for 20-30 minutes until completely cool.

2. Blanch Mint and Parsley

While the oil is cooling, bring a small saucepan of water to a boil. Drop in the fresh mint leaves and fresh flat-leaf parsley leaves for about 2-3 seconds, then immediately transfer them to a colander and rinse with cold water to stop the cooking process.

3. Prepare Egg Yolk Mixture

In a food processor, blend the egg yolks, white wine vinegar, granulated sugar, Dijon mustard, and 1 teaspoon of kosher salt until smooth. This mixture forms the base of your mayonnaise.

4. Emulsify Oil with Egg Yolk Mixture

Once the rosemary-infused oil has cooled completely, slowly add it to the egg yolk mixture while the food processor is running. This slow addition allows the oil to emulsify with the egg yolks, creating a thick and stable mayonnaise. If the mixture becomes too thick, incorporate the remaining 0.25 cup (60 ml) of unflavored oil bit by bit.

5. Incorporate Blanched Herbs

Add the blanched mint and parsley to the mayonnaise and blend until the herbs are finely chopped and well incorporated. Taste your mayonnaise and adjust the seasoning with additional salt and vinegar if needed.