Garden-Fresh Herb-Infused Mayonnaise

1. Chop Herbs

Start by gathering a small handful of flat-leaf parsley leaves and tender stems, basil leaves, and a healthy pinch each of mint leaves, tarragon leaves, and dill fronds. Place these fresh herbs into a food processor and pulse them 3-4 times until they are finely chopped.

2. Blend Mayonnaise and Herbs

Add 1 cup of Hellmann’s or Best Foods mayonnaise to the chopped herbs in the food processor. Pulse a few more times to blend everything together smoothly.

3. Add Egg Yolks and Seasoning

Now, incorporate the egg yolk, 1 teaspoon of fresh lemon juice, ½ teaspoon of kosher salt, and some freshly ground black pepper into the mixture. Pulse a few times until these ingredients are well combined.

4. Create Emulsion

With the food processor running, drizzle in ¼ cup of extra-virgin olive oil slowly. This step creates an emulsion, turning your mixture into a creamy and fluffy mayonnaise. You'll notice the texture becoming smooth and luxurious.

5. Adjust Seasoning

Once combined, taste your mayonnaise and adjust the seasoning with more salt, pepper, or lemon juice if needed. This ensures your mayonnaise has a balanced flavor.

6. Store Mayonnaise

Transfer the green herb mayonnaise to a container and store it in the refrigerator. It will keep fresh for up to 2 weeks, ready to elevate your sandwiches, salads, and more. Enjoy!