Dress Up Your Sandwiches: Herb-Based Mayonnaise

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<em>Set all ingredients and bowl out to warm to room temperature before beginning. MAKES ABOUT 1 CUP</em>
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<p>• 1/2 teaspoon salt<br />
• 1/2 teaspoon sugar<br />
• 1/2 teaspoon mustard powder<br />
• 1 egg yolk<br />
• 3 tablespoons dill vinegar<br />
• 3/4 cup oil (part olive oil, part salad oil)</p>
<p>1. Add salt, sugar and mustard to the egg yolk.</p>
<p>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).</p>
<p>3. I make a triple batch and store it in the refrigerator in a covered plastic container, where it keeps for 1 week.</p>
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<strong>Note:</strong> 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.</p>
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<em>Jo Ann Gardner is an avid gardener, cook and frequent contributor to</em> The Herb Companion. <em>She and her husband Jigs recently co-authored</em> Gardens of Use and Delight (Fulcrum, 2002), <em>and she is currently working on a book about silver plants.</em>
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<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/a-tisket-a-tasket-sandwich-herbs-in-a-basket.aspx”>
<strong>Dress Up Your Sandwiches with Herbs</strong>
</a>.</p>