Homemade Herb Mayonnaise Recipe
Summary
Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientPotato
Ingredients
| Potatoes | 4 Large | |
| Egg yolks | 2 | |
| 15 ml / 1 tbsp lemon juice | ||
| 5 ml / 1 tsp English mustard powder | ||
| 1.75 ml / 1/4 tsp salt | ||
| 300 ml / 10 fl oz olive oil | ||
| 1.75 ml /1/4 tsp freshly ground black pepper | ||
| 15 ml / 1 tbsp white wine vinegar | ||
| 15 ml / 1 tbsp each of chopped fresh parsley, basil and oregano | ||
| Sprigs of parsley to garnish | ||
Directions
GETTING READY
1) Heat the oven.
MAKING
2) In the oven, set the potatoes for baking.
3) Make the mayonnaise in a bowl, by beating a mixture of lemon juice, egg yolks, salt and mustard powder for a couple of minutes.
4) Now, pour the olive oil, only a little at a time and beat with each addition until the sauce reaches a smooth and thick consistency.
5) Finish up by stirring in wine vinegar, pepper and fresh herbs.
6) Chill the sauce in the refrigerator.
FINALIZING
7) Split the baked potatoes across the middle.
8) Spoon on it the mayonnaise.
9) Garnish with a parsley sprig.
SERVING
10) Serve right away.
TIPS
The process of adding olive oil for making the sauce should be slow because adding the oil quickly can result in the separation of the mayonnaise.
In case that happens, in a mixing bowl, fresh egg yolk should be gradually beaten with the mayonnaise to correct the consistency.
1) Heat the oven.
MAKING
2) In the oven, set the potatoes for baking.
3) Make the mayonnaise in a bowl, by beating a mixture of lemon juice, egg yolks, salt and mustard powder for a couple of minutes.
4) Now, pour the olive oil, only a little at a time and beat with each addition until the sauce reaches a smooth and thick consistency.
5) Finish up by stirring in wine vinegar, pepper and fresh herbs.
6) Chill the sauce in the refrigerator.
FINALIZING
7) Split the baked potatoes across the middle.
8) Spoon on it the mayonnaise.
9) Garnish with a parsley sprig.
SERVING
10) Serve right away.
TIPS
The process of adding olive oil for making the sauce should be slow because adding the oil quickly can result in the separation of the mayonnaise.
In case that happens, in a mixing bowl, fresh egg yolk should be gradually beaten with the mayonnaise to correct the consistency.
Chef
