Eggs and Herbs Guest Post
It’s so easy to make homemade mayonnaise with pesto.
By Lyndi, on August 14, 2011
I’m tickled pink that I have an opportunity to guest post for Julie today. I told her that I wanted to write a post that incorporated both eggs and herbs.
It seemed the polite thing to do.
Besides, I have to honor her adorable little hens after that crazy storm they endured last Sunday!
I have an obsession with mayonnaise. There, I said it. It’s off my chest.
Let me elaborate.
I am obsessed with a regional mayonnaise that that I grew up with in the Piedmont of North Carolina. This was a heavenly mayonnaise memory, rich on the bursting-fresh aroma of freshly whipped egg yolks. Yes, it is still in production however it is quite the challenge to locate here in Arkansas.
What to do? What to do?
Incorporate Plan B… make your own!
It is so easy to make lovely, creamy and oh-man-I-gotta-eat-a-spoonful-of-this-before-I-explode mayonnaise!
Here is recipe for easy homemade mayonnaise with pesto that I adapted from a entertaining read called “Lunch in Paris, a Love Story with Recipes,” by Elizabeth Bard, a best selling author with a totally cute blog.
RECIPE: HOMEMADE MAYONNAISE WITH PESTO
Yields 1 cup
INGREDIENTS
2 egg yolks (farm fresh, please!)
½ teaspoon sea salt
2 tablespoons Dijon mustard (if you like a tartness, scant less if you don’t)
1 cup sunflower oil
2 tablespoons of basil pesto (here’s a recipe if you need one)
INSTRUCTIONS
“The key to success is to have everything, from the bowl to the eggs, at room temperature.”
1. Combine egg yolk, mustard and salt in mixing bowl with a spoon.
2. Beat the yolk mixture while adding a few drops of oil until it thickens and sets.
3. Add a steady trickle of oil. It should only take a few minutes at this point.
4. Combine pesto with mayonnaise until it is fully incorporated. (Or, do like I do and keep half of the mayonnaise straight and the other half with pesto. If you do this, reduce to 1 tablespoon of pesto).
5. Get your taste buds ready… they are going to scream with joy once this hits your mouth!
Okay my friends, wasn’t that super-duper-over-the-top-easy?
Once you begin making your own mayonnaise, I guarantee you will be hooked! Besides, how great do you feel when you whip up something all Southern-lady-lake and store it in a cute little mason jar?
Before I take off for the day, I’m curious. Have you added herbs to your mayonnaise? If so, which ones? What is your favorite?
I’m dying to know!
Thanks for stopping by and letting me chat with you today. It’s been a pleasure.
Lyndi
Eat well, my friends. Eat well.
When you have a chance, check out my little ol’ blog at www.nwafoodie.blogspot.com, thanks!
I haven’t worked up the courage to make my own mayo….I’m still in the ‘raw egg is dangerous’ mindset. But, you’re right. Your mayo looks amazingly mouthwatering!
Thank you so much for the great post you have written! I began making my own mayonnaise when we started raising chickens. It just tastes so much better than the store bought stuff! Oddly though I have never added herbs to it! I will be trying this out for sure!
My cooking club is doing homemade pimento cheese in a few weeks. I think homemade mayo is in order!