Herbed Mayo
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This is a fun and easy recipe for mayonaise. I made it for the team’s supper to be served on homemade rolls with barbecued chicken. Everyone enjoyed it, and I think you will too!

The more the chickens are on pasture, the deeper the egg yolks’ color, which produces a beautiful, buttery-colored mayo. I wish I could share photos, but the recipe will have to do for now.
3 egg yolks
1 tablespoon mustard
1.5 tablespoons white wine vinegar
1.5 tablespoons lemon juice
1 teaspoon salt
2 cups oil
1-2 cloves zested or finely minced/crushed garlic
1-1 1/2 teaspoons dried tarragon, or to taste
pepper, to taste
In a food processor, mix the yolks, mustard, white wine vinegar, lemon juice, and salt. While the processor is mixing, slowly add the oil. Very slowly. πŸ™‚
It should become fluffy and mix up well within several seconds. It’s such a fun process to watch!
Spoon out the mayo into a bowl. By hand, fold in the garlic, tarragon, and pepper. Experiment with different amounts of the herbs and spices to suit your taste. Enjoy! πŸ™‚

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About Kristen Long

Kristen Long came to Polyface as an intern in the summer of 2010. She enjoyed the lifestyle and work here and is now freezer organizer and inventory manager. Kristen was born and raised in Virginia and was homeschooled most of her school years. As a teen, she began raising dairy calves and milking cows before coming to Polyface. Kristen is blessed to be engaged to her best friend, Ben Beichler. They will be married in 2012 and manage DoubleB Acres, LLC.
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