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This herbal mayonnaise is a staple in our home and mayo is tops on my list of things to never buy at the store again. We blend in herbs for a healthy kick!
Tops on my list of “things I will never buy at the store again” is mayonnaise!
There is definitely a trick to perfecting any mayonnaise recipe, but once you get the hang of it it’s easy. The best part of homemade mayonnaise is the hundreds of ways you can customize it. In the spring, my mayonnaise gets over-the-top delicious because there are so many fresh greens available in the yard.
Food as “Medicine”
In my ongoing mission to encourage people to “eat their medicine,” I add things to everyday staples that many people have never thought of as “medicine.” For example, 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 wantto get chickweed (Stellaria media) or dandelion (Taraxacum officinale) into your diet. I mean, drinking the same tea three times a day, or repeatedly swallowing 30 drops of a tincture, can get pretty boring.
I want you to have fun with your natural health journeyby using theherbs in your food instead!
Ideas for Herbal Mayonnaise
By making herbal mayonnaise you can begin to introduce your friends – and maybe even thoseresistant members of your family – to the new tastes of things such as lambs quarter (Chenopodium album) also known as wild spinach, or purslane (Portulaca oleracea).
Your mayonnaise need never be boring again!
Your mayonnaise can become the base of many other healing foods because itmixes into so many other foods, likeyour child’s tuna or chicken salad sandwich.
How about bite-sized “doses” of deviled eggs? Or coleslaw with nettle (Urtica dioica) mayonnaise? Why not throw in some lemon balm (Melissa officinalis) and lemon zest to boost concentration for those 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, like this herbal mayonnaise. It is surprising 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!
Herbal Mayonnaise Recipe
Ingredients
- 2 large organic, pastured egg yolks
- 1 tsp (or more!) fresh pressed garlic
- 2 tsp mustard of your choice (I make my own, but Dijon is a great choice here)
- 2 tsp lemon juice (fresh squeezed)
- ¾ cup sunflower (or sesame) oil
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp pepper
Delicious Herbal Options
- 1 tsp (or more) fresh pressed garlic
- 3 Tbsp assorted chopped herbs (see my favorite herbal blends below)
Directions
Begin making your herbal mayonnaise in a food processor. Simply 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 (very slowly, it should take you several minutes to pour all the oil in). After all, oil has been added and you hear the mixture thicken, add the salt, pepper, and herbs of your choice.
This herbal mayonnaise 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 of different flavors at any given moment. Each recipe will last at least 4 days, but can several weeks to a month if you are using the best ingredients (pastured eggs, high-quality oils like the ones linked to above, fresh squeezed organic lemon juice, etc.).
Herbal mayos I like best:
- Chives and garlic
- Basil and lemon balm
- Dandelion, chickweed, and chive
- Watercress and horseradish
Have you experimented with herbs in your mayonnaise?
What are your favorite herbs to use?
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About Dawn Combs
Dawn is a wife, mother, farmer, author, ethnobotanist, professional speaker, and educator. She has over 20 years of ethnobotanical experience, is a certified herbalist, and has a B.A. in Botany and Humanities/Classics. Dawn is co-owner of Mockingbird Meadows Farm. Her books include Conceiving Healthy Babies and Heal Local.
PAID ENDORsem*nT DISCLOSURE: In order for us to support our website activities, we may receive monetary compensation or other types of remuneration for our endorsem*nt, recommendation, testimonial and/or link to any products or services from this website.
DISCLAIMER: Information on DIY Natural™ is not reviewed or endorsed by the FDA and is NOT intended to be substituted for the advice of your health care professional. If you rely solely upon this advice you do so at your own risk. Read full Disclaimer & Disclosure statements here. Make this dutch baby pancake recipe (or pannekoeken) and use it to feed your family for breakfast, brunch, or even as a yummy dessert treat! Ranch dressing is a little slice of heaven! This homemade ranch dressing is delicious and the ingredients are healthy so the dressing is too! Let’s consider the Chaga mushroom! What it is, the benefits of Chaga mushrooms, how to forage it, 3 good ways to use it, and its side effects.Recommended Recipes
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Comments
Cindy Rasmussen says My brother taught me how to make mayonnaise about twenty years ago, and I thought he was crazy. But it wasn’t too long before I was sold! Both on the cost and on the taste! I can hardly stand store bought mayonnaise in or on anything any more. After the first few attempts it comes really easy to make, but if it fails you can start over with the mix by just putting another egg into the blender and pouring the oil mixture back in very slowly with the blender on the highest speed. I have found that it works best with an egg that is cold straight from the refrigerator. It saves so much money that even if a little bit gets too old and has to be tossed it is so worth it. The taste makes it worth it, even if it wasn’t so inexpensive. 🙂 Learn to do it and then ENJOY!
- Brenda says
How long does the mayo last in the fridge.
- Jennifer says
OK, so how do you make your own mustard??? If we’re going to do it, let’s do it all!!! : )
- Dawn Combs says
Coming right up! Since you asked, I’ll share that this week… Writing it up right now.
- Laura says
You mentioned that you also make your own mustard. Is your mustard recipe available? 🙂
- Jennifer says
Oops…just saw this Laura, I want to know how she makes mustard too!
- Riversana says
I love the idea of “medicinal” mayo! I have an over abundance of garlic chives in my yard, but dandelion? I’m going to have to try that one! Thank you!
- anonymous says
i remember my Dad used to make mayo for us and i think he used vinegar. can i use ACV?
- vivian says
I always use ACV and I find it has a wonderful flavor.
- Lindsey says
How do I put dandelions in the mixture? Are there dried ones available to buy at stores? haha
- Dawn says
You really want fresh dandelions for mayo, though I suppose you could technically re-animate some dried dandelion. I get my fresh dandelion from my back yard or a wild area that hasn’t been sprayed. Any part of the dandelion will be edible, though for mayo I would try the flower or the leaf.
- Lynne says
One way to simplify this recipe would be to use a stick blender. Put all the ingredients in a jar just big enough for the stick blender to fit in. Let them settle a couple of seconds. Lower the stick blender down to the bottom and turn it on for 2 seconds, then tilt the blender slightly or draw it up carefully in the mixture. Takes about 10 seconds for great mayo! (Be careful not to over blend.)
I like to use equal parts olive oil, coconut oil, and avocado or walnut oil.
- Nancy says
I agree with all of your choices in oils, and in using the stick blender. That little blender is a whiz at making mayo, and it’s so very easy to clean up afterwards too!
- Luc says
Any safety concerns with raw egg yolks?
- Dawn says
I don’t have any, but I would NEVER use anything but fresh, pasture raised, organic eggs. I have my own supply, but if you don’t you would be best to find a farmer who is raising them right… and don’t wash them until you want to use them. The chance of salmonella contamination comes with a chicken who is susceptible to infection and most importantly in eggs that have had their natural protective coating washed off. Everything you get in the store will be washed – it therefore has more chance of contamination and does not last as long.
Thanks for sharing this recipe! We are getting 10 eggs a day and am always looking for ways to use them up and with mayo costing $4 a jar it is about time I start making it!
- Zendelle says
I want to try this! But is it possible to make this with all olive oil instead of the sunflower?
- Dawn says
Yes, but I didn’t like all olive oil. It was too strongly flavored. I’ve played with other oils and oil combinations. I also like grapeseed oil for all or part of the recipe. This recipe is just what my family decided they liked the taste of the best. You should feel free to run wild with whatever oil you would like to use. I should also mention that I only use cold-processed sunflower oil…. you wouldn’t want to use a low-grade one off the shelf at the store as it will most likely be rancid….. and…. ewww….. =)
- Jacqueline says
THANK YOU! I’ve been looking all over for what herbs to add to mayo. Many recipes just say “add seasonings”, but I didn’t know where to start. Like you, I’ve put mayo on my “never buy store-bought again” list, but I’d like to tweak it just a little, so I’m really glad to see these ideas!
