MRS WILSON’S HERB MAYO
16th February 2013

MRS WILSON’S HERB MAYO

By Kate Photography by Adam
 

Summer brings bounty of many things.  My herb garden has become so prolific now that I have learnt that so long as you water regularly, the more you cut them, the more they grow!

This mayonnaise is a recipe from my good friend Annabel’s mum.  This stuff is downright legendary.  As a teenager when I visited Annabel’s place we would dip just about anything in it, spread it on our sammies, and dare I say it, I definitely licked the knife!

So to put a smile on your face at lunchtime, trim your bushes and fancy up your sandwich with this little beauty.

Ingredients

  • --
  • 4 eggs
  • 1 tsp salt
  • 1 ½ cups of fresh herbs (I used mint, Italian parsley and tarragon)
  • ½ cup white wine vinegar
  • 1 tsp sugar
  • 1 tsp seeded mustard (optional)
  • 1 crushed garlic clove (optional)
  • Zest of ½ a lemon (optional)
  • 3 cups rice bran oil

    Method

    • --
    • 1. Put all ingredients except oil into food processor.
    • 2. Process until well mixed.
    • 3. Add oil in a thin stream while processor is running.
    • 4. Chill for 30 minutes.
    • 5. Transfer to a clean jar and store in fridge for up to 2 weeks.
       

      COMMENTS

      1. John Henry Donovan

        I can’t get enough of any mayonnaise that strays off the norm. This one is as you say ‘legendary’

      2. Emma

        Hello,

        I haven’t been reading your blog for long but really love it. I made this herb mayo on the weekend and it was so satisfying – it looks exactly like the picture, as super easy to make and is delicious.

        In fact, I mashed some into eggs today for lunch. I’m so bored of lunch so have set myself a challenge this week to make good ones. Your blog is an inspiration!

        http://tomandemma.wordpress.com

      3. Prue

        Thanks for the mention , Kate ! Always remember the wild thyme adds to the flavour : )

       

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