Dress Up Your Sandwiches: Herb-Based Mayonnaise


| August/September 2003


Set all ingredients and bowl out to warm to room temperature before beginning. MAKES ABOUT 1 CUP

• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon mustard powder
• 1 egg yolk
• 3 tablespoons dill vinegar
• 3/4 cup oil (part olive oil, part salad oil)

1. Add salt, sugar and mustard to the egg yolk.

2. While mixing with a whisk, add vinegar and then slowly beat in oil until each ingredient is thoroughly mixed in. The mixture should gradually thicken to the same consistency as store-bought mayonnaise (but with a richer flavor and warm yellow color, flecked with spices).

3. I make a triple batch and store it in the refrigerator in a covered plastic container, where it keeps for 1 week.

Note: If your mayonnaise fails to thicken, put the bowl aside (in a warm place, not the fridge), until oil rises to the top. Carefully pour the oil off and then beat it back into the egg mix. Another never-fail trick is to start with the dry ingredients, always beginning with salt.





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