Herbed mayonnaise
- Total Time
- 15 minutes
- Rating
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Ingredients
- 2egg yolks
- ½teaspoon salt
- Pinch of white pepper
- ½teaspoon dry mustard
- 3tablespoons lemon juice, or to taste
- 1 to 1½cups olive oil or salad oil, or a combination of both
- ½cup tightly packed combination of parsley leaves, chervil, watercress and spinach, washed and without stems
Nutritional analysis per serving (12 servings)
208 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 70 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.
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Preparation
- Step 1
Rinse a large porcelain, glass or stainless-steel mixing bowl in hot water and dry thoroughly.
- Step 2
Drop egg yolks in the bowl, add salt, pepper, mustard and a little lemon juice, and beat well.
- Step 3
Using a bottle or any narrow-necked pourer, or a teaspoon, drop oil very, very slowly into egg mixture, beating with a wire whisk between each addition. Do not add more oil until the previous addition is absorbed.
- Step 4
Add a little lemon juice from time to time to keep mixture workable.
- Step 5
When dressing has reached consistency of sour cream, add oil in a thin stream, beating as you do, until desired consistency is reached. Continue adding lemon juice to taste.
- Step 6
Blanch the greens in boiling water for two minutes. Drain thoroughly, puree and stir into mayonnaise.
- Step 7
Check for seasoning, and, if you plan to store mayonnaise, do so in the refrigerator for no longer than 24 hours.
- Like gazpacho, this refreshing chilled green soup is served with a variety of garnishes that make it almost a liquid salad.
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