Herb Mayonnaise Recipes

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FRESH HERB MAYONNAISE



Fresh Herb Mayonnaise image

I was at the doctor's office the other day, and wrote this down. It uses fresh herbs and really perks up any dish!

Provided by Sharon123

Categories     European

Time 7m

Yield 2 cups

Number Of Ingredients 6

2 cups mayonnaise
2 tablespoons fresh parsley
2 tablespoons fresh chives, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh oregano, chopped

Steps:

  • Stir all ingredients together.
  • Top a simple salad, perhaps with boiled new potatoes, sliced green onions, or dollop on grilled chicken and pasta. Add to deviled eggs, or use as a dip for fresh vegetables.
  • Enjoy!

Nutrition Facts : Calories 920.8, Fat 78.6, SaturatedFat 11.5, Cholesterol 61.1, Sodium 1673.4, Carbohydrate 56.9, Fiber 0.5, Sugar 15.2, Protein 2.4

HERB MAYONNAISE



Herb Mayonnaise image

Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This quick-and-easy version is flavored with herbs of your choice.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 5m

Yield Makes 1 1/3 cups

Number Of Ingredients 6

2 large egg yolks
1 teaspoon Dijon mustard
4 teaspoons fresh lemon juice
1 cup vegetable oil
Coarse salt and ground pepper
1/4 cup finely chopped fresh herbs, such as parsley, tarragon, or chives

Steps:

  • Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
  • Add mustard and lemon juice. Pulse ingredients until well combined.
  • With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Stir in chopped herbs. Season with salt and pepper.
  • Refrigerate in an airtight container, up to 1 week.

PERFECT HERB MAYONNAISE



Perfect Herb Mayonnaise image

Provided by Geoffrey Zakarian

Categories     condiment

Time 15m

Yield 2 cups

Number Of Ingredients 10

1/2 teaspoon gelatin
1 large organic egg plus 1 large organic egg yolk
1 teaspoon dry mustard
1 teaspoon sugar
1 small garlic clove, minced
1/4 cup chopped mixed soft herbs, such as any combination of Italian parsley, basil, chives, tarragon, and chervil
1 1/2 to 1 3/4 cups extra-virgin olive oil
Juice of 1/2 lemon (about 1 1/2 tablespoons)
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper

Steps:

  • In a small bowl, sprinkle the gelatin over 2 tablespoons of cool water and let sit until absorbed, about 5 minutes. Put the bowl in a pan of hot water and stir to melt the gelatin.
  • In a blender or food processor, combine the gelatin mixture, the egg and egg yolk, mustard, sugar, garlic, and herbs and process until smooth. With the machine running, add the oil in a slow steady stream (just drips at first, adding more rapidly once the mayonnaise begins to thicken) to make a very thick mayonnaise. Stop and add the lemon juice and vinegar once the mixture begins to thicken and then add the remaining oil, stopping just before it has thickened to your liking. It will thicken a bit more once it is chilled.
  • Scrape into a small bowl, season with salt and pepper, and cover the surface with plastic wrap. Chill until ready to use. The mayonnaise will keep 3 or 4 days in the refrigerator, though the garlic flavor will intensify over time. Makes 2 cups.

BUTTERMILK HERB MAYO



Buttermilk Herb Mayo image

Provided by Ina Garten

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 8

1 cup good mayonnaise, such as Hellmann's
2 tablespoons buttermilk, shaken
1 teaspoon good white wine vinegar
2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1/8 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper

Steps:

  • Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.

LEMON-HERB MAYONNAISE



Lemon-Herb Mayonnaise image

Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.

Provided by Rick Martinez

Categories     Bon Appétit     Mayonnaise     Sauce     Summer     Dip     Herb     Basil     Tarragon     Garlic     Lemon

Yield Serves 8

Number Of Ingredients 6

1 garlic clove, finely grated
1 cup mayonnaise
1/2 cup finely chopped mixed tender herbs (such as basil, chives, parsley, and/or tarragon)
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper

Steps:

  • Stir garlic, mayonnaise, herbs, lemon zest, and lemon juice in a small bowl to combine; season with salt and pepper.
  • Do Ahead
  • Mayonnaise can be made 6 hours ahead. Cover and chill.

MAYONNAISE WITH HERBS



Mayonnaise With Herbs image

Provided by Pierre Franey

Categories     easy, condiments

Time 5m

Yield About 1 cup

Number Of Ingredients 6

3/4 cup mayonnaise, preferably homemade
1/2 teaspoon Worcestershire sauce
3 drops Tabasco sauce
3 tablespoons finely chopped scallions or green onions
2 tablespoons drained, chopped capers
2 tablespoons finely chopped parsley

Steps:

  • Put the mayonnaise in a mixing bowl and beat in the Worcestershire sauce and Tabasco. Add the remaining ingredients and stir to blend well.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 14 grams, Carbohydrate 0 grams, Fat 17 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 180 milligrams, Sugar 0 grams

BEEF TENDERLOIN SANDWICHES WITH HERB MAYONNAISE



Beef Tenderloin Sandwiches with Herb Mayonnaise image

Beef eye of round may be substituted for the beef tenderloin. Follow the same method, roasting 10 minutes more for medium rare (30 to 35 minutes total).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 11

1 tablespoon vegetable oil
1 center-cut beef tenderloin (2 pounds), trimmed of excess fat, tied
Coarse salt and freshly ground pepper
8 to 10 cloves Roasted Garlic
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh marjoram
1 baguette, halved horizontally and cut crosswise into 3 pieces
2 cups watercress, preferably baby

Steps:

  • Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat. Generously season beef with salt and pepper. Add to skillet, and brown on all sides, about 10 minutes total. Transfer skillet to oven.
  • Roast until beef registers 130 for medium-rare, 20 to 25 minutes. Let beef stand for 20 minutes. Cut into 1/4-inch-thick slices.
  • Meanwhile, mash garlic with a fork in a small bowl. Stir in mayonnaise, lemon juice, and herbs. Season with salt and pepper. (Garlic-herb mayonnaise can be stored in the refrigerator for up to 1 day.)
  • Spread 1 tablespoon of the mayonnaise onto each bread slice. Top with beef. Just before serving, add watercress. Season with salt and pepper.

HERB MAYONNAISE



Herb Mayonnaise image

Provided by Craig Claiborne And Pierre Franey

Categories     lunch, condiments

Time 5m

Yield About one and one-quarter cups

Number Of Ingredients 8

2 teaspoons egg yolk
2 tablespoons imported mustard
4 teaspoons red-wine vinegar
1/2 cup safflower oil
1/2 cup olive oil
2 tablespoons finely chopped fresh herbs, such as basil, parsley and dill
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Put the egg yolk, mustard and vinegar in a mixing bowl. Start beating with a wire whisk while gradually adding the safflower and olive oils. Beat until thickened and smooth.
  • Beat in the herbs, salt and pepper.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 19 grams, Carbohydrate 0 grams, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 66 milligrams, Sugar 0 grams, TransFat 0 grams

GARLIC AND HERB MAYONNAISE



Garlic and Herb Mayonnaise image

Make and share this Garlic and Herb Mayonnaise recipe from Food.com.

Provided by Bokenpop aka Mad

Categories     South African

Time 20m

Yield 2 cups

Number Of Ingredients 6

3 eggs
200 ml apple cider vinegar
1 teaspoon dried herbs
3 cloves garlic, crushed
1/4-1/2 cup cooking oil
salt

Steps:

  • Blend eggs til thick and pale.
  • Slowly add apple cider vinegar.
  • Warm oil slightly, and trickle into egg until mixture has thickened.
  • Add herbs, garlic and salt.

Nutrition Facts : Calories 378.8, Fat 34.7, SaturatedFat 5.9, Cholesterol 317.2, Sodium 110.7, Carbohydrate 3, Fiber 0.1, Sugar 1, Protein 9.7

LEMON-HERB MAYONNAISE



Lemon-Herb Mayonnaise image

Categories     Condiment/Spread     Sauce     Food Processor     Herb     No-Cook     Quick & Easy     Salad Dressing     Mayonnaise     Lemon     Summer     Chill     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 cups mayonnaise
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel

Steps:

  • Place mayonnaise in food processor. Add next 4 ingredients; process until smooth, about 30 seconds. Transfer to bowl. Stir in lemon juice and peel. Season with salt and pepper. (Can be made 1 day ahead. Chill.)

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