Herb Mayonnaise

By Craig Claiborne and Pierre Franey

Total Time
5 minutes
Rating
4(5)
Comments
Read comments

Featured in: A POCKET FULL OF SALAD

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:About one and one-quarter cups
  • 2teaspoons egg yolk
  • 2tablespoons imported mustard
  • 4teaspoons red-wine vinegar
  • ½cup safflower oil
  • ½cup olive oil
  • 2tablespoons finely chopped fresh herbs, such as basil, parsley and dill
  • Salt to taste, if desired
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

199 calories; 22 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 9 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 66 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    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.

  2. Step 2

    Beat in the herbs, salt and pepper.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
5 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.