10 minutes
A creamy and flavorful mayonnaise infused with fresh garden herbs, perfect for elevating sandwiches, salads, and more.
0 oz
0 oz
Tarragon Leaves
0 oz
Dill Fronds
0 oz
each
teaspoons
teaspoons
to taste
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!
By using garlic-infused oil or by adding finely minced garlic to the base recipe, you can create a rich aioli. This is perfect for dipping fries, spreading on sandwiches, or as a topping for grilled fish.
Incorporate lemon, lime, or orange zest, and a bit of the juice for a citrusy twist. This pairs well with seafood, like crab cakes or a shrimp salad.
Blend in avocado and additional herbs like anchovy paste for a green goddess mayo, perfect for dressing up a chicken sandwich or as a base for a salad dressing.
Mix in chipotle peppers in adobo sauce for a smoky, spicy kick. This works great on burgers, tacos, or as a dip for sweet potato fries.
Incorporate the zest of a lemon, lime, or orange to add a bright, citrusy note to your mayonnaise. This works particularly well in spring and summer, complementing light dishes like fish or as a dressing for a fresh salad.
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