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 want to 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 journey by using the herbs in your food instead!
By making herbal mayonnaise you can begin to introduce your friends – and maybe even those resistant 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 it mixes into so many other foods, like your 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 mayonnaise recipe. You’d be surprised 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!
Basic Mayonnaise Recipe
- 2 large organic, pastured egg yolks
- 2 tsp mustard of your choice (I make my own, but dijon is a great choice here)
- 2 tsp lemon juice (fresh squeezed)
- 1 tsp (or more!) fresh pressed garlic
- 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)
In a food processor 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 mayo 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 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?