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Author Notes: I have never been a big fan of mayonnaise. Then, it occurred to me that I might like it more if I made it myself, adding flavors that appealed to me. Making your own mayonnaise is not difficult, nor does it require special equipment or unusual ingredients. I must warn you though; it may be life altering (as I seriously consider eating this by the spoonful) because any homemade mayonnaise is so much richer, silkier and flavorful than what you can buy. Note: I included my new favorite garden herb, sweet mace, which has a indescribably appealing anise flavor. Feel free to substitute your favorite herb of choice. —gingerroot
Serves: about 1 1/2 cups
tablespoons Meyer lemon juice
tablespoon red wine vinegar (the best you have - I used some amazing 18 year old red wine vinegar)
salt to taste
black pepper to taste
cup extra virgin olive oil
cup canola oil
teaspoon minced sweet mace (Spanish tarragon)
- In a large bowl, combine egg yolks, lemon juice, red wine vinegar, a pinch of salt and a grind of black pepper; whisk until smooth and combined. Slowly add oil, a little at a time, whisking thoroughly to emulsify mixture before adding more oil. Repeat until you have added all of the oil and mixture is thick. Fold in herbs. Add more salt, if necessary, to taste. Transfer to a small clean jar with a lid. Mixture should keep in the refrigerator for about a week. Enjoy on sandwiches (especially with grilled or roasted meats), with crudités, or any kind of fritter (I'm thinking fried green tomatoes).
- This recipe was entered in the contest for Your Best Condiment