How to Make Irresistible Herbal Mayonnaise
How to Make Irresistible Herbal Mayonnaise
On my list of “things I will never buy at the store again”, mayonnaise is at the top. There is definitely a trick to making it, but once you get the hang of it it’s incredibly easy. The best part of all is that homemade mayonnaise can be customized in hundreds of ways. In the spring, my mayonnaise gets over-the-top delicious because there are so many fresh greens available in the yard.
In my ongoing mission to encourage people to “eat their medicine”, I add things that some may not have thought of before. Did you ever think mayonnaise could be served on a sandwich as a “dose” of an herb? Of course it can! If you are having an issue with your kidneys, you may be trying to get chickweed (Stellaria media) or dandelion (Taraxacum officinale) into your body as much as possible. It gets really boring drinking the same tea three times a day, or repeatedly swallowing 30 drops of a tincture! Have fun with your healing by using these herbs in your food instead.
By making herbal mayonnaise you can begin to introduce your friends and the resistant members of your family to the new tastes of things such as lambs quarter (Chenopodium album) or purslane (Portulaca oleracea). Your mayonnaise need never be boring again!
Your mayonnaise can become the base of many other healing foods. How about bite-sized “doses” of deviled eggs? Or coleslaw with nettle (Urtica dioica) mayonnaise? Mayonnaise mixes into your child’s tuna or chicken salad sandwich. Why not add in some lemon balm (Melissa officinalis) and lemon zest for a boost of concentration for afternoon classes? So many parents struggle with how to continue to use healing herbs when they are away during the day at school. I love the look of surprise when I teach our students how to fold these herbs into ordinary condiments. You’d be surprised what you can do with ketchup and mustard as well! If everyone knew that getting their child to heal naturally was as simple as a sandwich spread, we’d all be a lot better off!
Basic Herbal Mayonnaise
- 2 large organic, pastured egg yolks
- 2 tsp mustard of your choice (I make my own, but dijon is a great choice here)
- 2 tsp lemon juice (fresh squeezed)
- 1 tsp (or more!) fresh pressed garlic
- 3/4 cup sunflower oil
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 Tbsp assorted chopped herbs
In a food processor mix the yolks, mustard, lemon juice and garlic until they are blended. While the processor blades are turning, pour the sunflower and olive oil through the top spout in a slow, thin, steady stream. When you hear the mixture thicken, and you have added all the oil, add in the salt and pepper and the herbs of your choice. This mayo can be eaten immediately, but the flavors will develop better if you chill for at least a couple hours before serving.
Be sure to add a label to your mayonnaise creation before you put it in the fridge. If you’re like me you’ll have a couple different flavors at any given moment. Each recipe will last at least 4 days, but can last longer if you are using the best ingredients.
Herbal mayos I like best:
Wild Mustard
Chives and garlic
Basil and lemon balm
Dandelion, chickweed and chive
Watercress and horseradish
