MRS WILSON’S HERB MAYO

MRS WILSON’S HERB MAYO

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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

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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

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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.
 


3 thoughts on “MRS WILSON’S HERB MAYO”

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

  • 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

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