16th February 2013


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.


  • --
  • 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


    • --
    • 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.


      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


        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!

      3. Prue

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

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