Herb Mayonnaise

The magic of a stable, creamy emulsion is all in the slow, steady drizzle of oil. Mastering that technique is the key to a perfectly thick and luscious homemade herb mayonnaise that won’t break. I remember the first time I tried to make it, years ago, pouring the oil in a rushed stream and ending up with a sad, separated mess. It felt like a kitchen failure. But then I learned the rhythm—the patient, almost meditative pour—and everything changed. That moment transformed a simple condiment into a foundational kitchen skill.

This homemade herb mayonnaise recipe is more than just a spread; it’s a flavor catalyst. It turns an ordinary turkey sandwich into a gourmet lunch and transforms a simple piece of grilled chicken into something memorable. Forget the jarred stuff. This version is vibrant, fresh, and completely customizable. It’s about taking a few simple ingredients and creating something that tastes unmistakably homemade. Regular kitchen, regular time, great results. Let’s make a batch that will become your new secret weapon.

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Ingredients List

Herb mayonnaise starts with a classic, foolproof base. For the creamiest, most flavorful spread, you’ll need:

• 1 large egg yolk, at room temperature
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice or white wine vinegar
• ½ teaspoon fine sea salt, plus more to taste
• 1 cup neutral oil (like avocado, grapeseed, or a light olive oil)
• ¼ cup packed fresh soft herbs (a mix of parsley, dill, chives, and tarragon is perfect)
• 1 small garlic clove, minced (optional)
• Freshly cracked black pepper

Smart Swaps: No fresh herbs? Use 1 tablespoon of high-quality dried herbs, but know the flavor will be more muted. For a lighter version, you can substitute half the oil with a mild extra-virgin olive oil, but using all EVOO can make the mayonnaise taste bitter. If you’re wary of raw eggs, you can use pasteurized eggs or start with a base of ¾ cup of a high-quality store-bought mayonnaise like Hellman’s and simply stir in the fresh herbs, lemon, and seasonings for a quick cheat.

Timing

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

This homemade mayonnaise recipe is easy and comes together faster than a trip to the store. Once you get the hang of the emulsion, you’ll wonder why you ever bought the pre-made kind.

Step-by-Step Instructions

Making herb mayonnaise is a simple process that rewards a little patience. Here’s how to build that perfect, creamy emulsion.

1. Prep Your Base. In a medium bowl (one that’s stable and won’t slide), whisk together the egg yolk, Dijon mustard, lemon juice, and salt until smooth and slightly thickened. This base is crucial for grabbing onto the oil droplets.

2. The Slow Drizzle. This is the most important step. While whisking constantly and vigorously, begin adding the oil drop by drop. Yes, literally a drop at a time for the first ¼ cup. This slow incorporation is what creates the stable emulsion. Once the mixture has thickened and looks creamy, you can start adding the oil in a very thin, steady stream. Keep whisking until all the oil is incorporated and you have a thick, luscious mayonnaise.

3. Fold in the Flavor. Once your base mayonnaise is thick and glorious, fold in the finely chopped fresh herbs and minced garlic (if using). Taste and adjust with more salt, pepper, or a squeeze of lemon juice. The fresh herbs will bleed a little color into the creamy base, creating a beautiful, speckled green sauce.

Pro Tip: If your mayonnaise ever looks like it’s starting to separate or “break,” don’t panic. Stop adding oil immediately. Get a fresh bowl, add 1 teaspoon of Dijon mustard or water, and slowly whisk in the broken mayonnaise a little at a time. It should come right back together.

Nutritional Information

(Per 2-tablespoon serving, approximate)

• Calories: 200
• Fat: 22g
• Carbohydrates: 0.5g
• Protein: 0.5g

While rich, this herb mayonnaise is made with simple, whole ingredients. The egg yolk provides choline, important for brain health, and using fresh herbs adds antioxidants and vibrant flavor without extra calories. It’s a condiment where a little delivers a lot of taste.

Equipment Needed

You don’t need fancy gear for this homemade mayonnaise recipe. A stable mixing bowl, a sturdy wire whisk, and a steady hand are the classic tools. However, for absolute ease and guaranteed emulsion, a small food processor, immersion blender, or stand mixer with the whisk attachment makes the process nearly foolproof. Just remember the principle remains the same: start slow with the oil.

Why You’ll Love This Recipe

1. Flavor First, Fuss Never. The difference between this and store-bought is night and day. Bright, herbal, and creamy without any preservative aftertaste.
2. Endlessly Adaptable. Swap the herbs based on what you have. Try it with basil and oregano for an Italian twist, or cilantro and lime for a tacos.
3. A True Kitchen Skill. Mastering a stable emulsion opens doors to other sauces and dressings, making you a more confident cook.
4. Comfort Food, Made Easy. It elevates the simplest meals—spread it on your next sandwich, use it as a dip for fries, or thin it with a little buttermilk for a quick salad dressing.

Healthier Alternatives for the Recipe

You can easily tweak this herb mayonnaise to fit different dietary needs without sacrificing the creamy texture.

• Lighter Version: Replace up to half of the oil with plain Greek yogurt or light sour cream after the emulsion is made. This adds protein and tang.
• Egg-Free: Start with a base of ¾ cup silken tofu or vegan mayonnaise and blend in the herbs and seasonings.
• Different Oils: Use avocado oil for its mild flavor and monounsaturated fats. For a mayo with more character, a portion of extra-virgin olive oil works, but I don’t recommend using it exclusively.

Serving Suggestions

This herb mayonnaise is your new kitchen MVP. Slather it on a classic Honey Mustard Chicken Sandwich for an extra layer of savory, herbal complexity. It’s the perfect binding agent for a Greek Yogurt Chicken Salad or a Lemon Dill Salmon Salad, adding incredible moisture and flavor. Thin it with a bit of lemon juice or vinegar to dress a BLT Pasta Salad or a Creamy Ranch Pasta Salad for a fresh herb twist. Don’t stop there! Use it as a dip for roasted potatoes, a spread for burgers, or a secret sauce for grilled vegetables.

Common Mistakes to Avoid

1. Rushing the Oil. Adding the oil too quickly is the number one reason mayonnaise breaks. The initial drop-by-drop phase is non-negotiable for a stable emulsion.
2. Using Cold Ingredients. Cold egg yolks and oil are harder to emulsify. Let everything sit on the counter for 20-30 minutes before you start.
3. Over-seasoning Too Early. Season at the end, after the herbs are incorporated. The flavors concentrate as it sits, so you can always add more salt, but you can’t take it out.
4. Using a Bitter Oil. Strong, extra-virgin olive oil can dominate and turn bitter. Stick with neutral oils or use a light olive oil blend.

Storing Tips for the Recipe

Store your homemade herb mayonnaise in a clean, airtight container in the refrigerator. It will keep beautifully for 3-4 days. The fresh herbs may darken slightly over time, but the flavor will remain excellent. I do not recommend freezing mayonnaise, as it can separate and become grainy when thawed. For meal prep, this recipe is perfect to make on a Sunday to use throughout the week in lunches and quick dinners.

Conclusion

Making your own herb mayonnaise is one of those small kitchen acts that pays huge dividends in flavor. It transforms the mundane into something special with just a few minutes of mindful whisking. This recipe proves that the best foods often come from simple ingredients, warm memories, and a bit of trusted technique. I hope this becomes your go-to spread for sandwiches, salads, and beyond.

Give it a try this week and let me know how it turned out in the comments! What’s your favorite herb combination? Don’t forget to tag @StackSipSnack on Pinterest so I can see your beautiful, creamy creations. And if you’re looking for more ways to use this versatile condiment, check out my recipes for a classic Greek Yogurt Chicken Salad or a hearty Honey Mustard Chicken Sandwich. Food that feels like home is just a whisk away.

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