Spring is upon us which means, all the greens and herbs are plentiful. One of my favorite ways to use fresh herbs is to add them to salad dressing and homemade mayo. This mayo is SO good, you’ll want to eat it by the spoonful. Make this mayo with homemade sourdough buns for a delicious flavor bomb burger.
Herb Mayo
Ingredients
- 1 cup avocado oil
- ½ tsp Sea Salt
- 1 tsp Dijon mustard
- 1 tsp White Wine Vinegar Apple cider Vinegar works too
- Juice of 1 medium-small room temperature lemon about 2 heaping TBSP
- 1 egg at room temperature
- Handful of Fresh herbs- Dill, oregano, thyme, garlic scapes, rosemary, basil, lemon balm, cilantro, parsley Use any combo of herbs, as much or as little as you would like
Instructions
- Place ingredients in a wide mouth mason jar (3 cups or larger) adding the avocado oil last.
- Place immersion stick blender directly overtop the egg touching the bottom. Turn the stick blender on. Keep the stick at the bottom until it begins to thicken, then slowly pull the stick blender towards the top.
- The finished product is a beautiful, thick herb mayo. Place a lid on and refrigerate. Best consumed within 7 days.
Notes
To rapidly bring an egg to room temp- place in a cup of warm (not hot) water for 5-10 mins.