Homemade Garlic Herb Mayonnaise

Ingredients

  • 1 large egg, room temperature

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon Dijon mustard

  • 1 cup light olive oil* (or ½ cup light olive oil + ½ cup neutral oil)

  • 1–2 cloves garlic, finely grated

  • 1 tablespoon fresh parsley, finely chopped

  • 1 teaspoon fresh chives, finely chopped

  • 1 teaspoon fresh dill, finely chopped (optional)

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

*Light olive oil is recommended because extra-virgin olive oil can make mayonnaise taste bitter.

Instructions (Immersion Blender Method)

  1. Add the egg, lemon juice, Dijon mustard, and salt to a wide-mouth jar.

  2. Pour the olive oil on top.

  3. Place an immersion blender at the bottom of the jar and blend without moving it for about 15 seconds. Once the mayonnaise starts to thicken, slowly lift the blender until everything is fully emulsified.

  4. Stir in the garlic, herbs, and black pepper.

  5. Taste and adjust with more lemon juice or salt if needed.

Storage

  • Keep refrigerated in a sealed container.

  • Use within 3–4 days if made with a raw egg.

Tip: If you're concerned about using raw eggs, use a pasteurized egg, which reduces the risk of foodborne illness while producing the same creamy texture.

Rashad TerryComment