Classic Herb Mayonnaise

Prep Time: 10 minutes

Cook Time: N/A

Serves: 10 - 12

A simple but by no means boring sauce. Homemade mayonnaise is worth a try if you haven’t made it before. It can be made by hand or in a food processor and tastes a hundred times better than some shop bought varieties. Harnessing the vibrant power of our Burford Brown yolks and fresh herbs brings a spoonful of summer to roasted fish, potatoes, salads, sandwiches you name it! Make a batch and store in a sterilised jar for up to 2 weeks in the fridge.

3 large Clarence Court Burford Brown eggs, separated (at room temperature)
Sea salt
300ml ground nut oil (or similar flavourless oil)
35 ml extra virgin olive oil or rapeseed oil
1 tablespoon fresh lemon juice
Freshly ground black pepper
20g finely chopped dill, tarragon, basil or parsley

Recipe Card

Place the egg yolks in a large clean mixing bowl (save the whites in the fridge for another day.) Whisk well for 2 – 3 minutes. Add a good pinch of sea salt and whisk again for around 1 minute.
Drop by drop whisk in the ground nut oil, this will take a little while. After you’ve whisked in about ¼ of the oil you can slowly drizzle the oil into the mixture whisking the whole time. Continue whisking as you slowly drizzle in the more highly-flavoured extra virgin olive oil or rapeseed oil. Once incorporated whisk in the lemon juice and a good pinch of black pepper.
Finally stir in your chopped herbs.
Serve immediately or transfer to a sterilised jar and keep in the fridge.

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Classic Herb Mayonnaise

Prep Time: 10 minutes | Cook Time: N/A | Serves: 10 - 12

A simple but by no means boring sauce. Homemade mayonnaise is worth a try if you haven’t made it before. It can be made by hand or in a food processor and tastes a hundred times better than some shop bought varieties. Harnessing the vibrant power of our Burford Brown yolks and fresh herbs brings a spoonful of summer to roasted fish, potatoes, salads, sandwiches you name it! Make a batch and store in a sterilised jar for up to 2 weeks in the fridge.

Method

Place the egg yolks in a large clean mixing bowl (save the whites in the fridge for another day.) Whisk well for 2 – 3 minutes. Add a good pinch of sea salt and whisk again for around 1 minute.
Drop by drop whisk in the ground nut oil, this will take a little while. After you’ve whisked in about ¼ of the oil you can slowly drizzle the oil into the mixture whisking the whole time. Continue whisking as you slowly drizzle in the more highly-flavoured extra virgin olive oil or rapeseed oil. Once incorporated whisk in the lemon juice and a good pinch of black pepper.
Finally stir in your chopped herbs.
Serve immediately or transfer to a sterilised jar and keep in the fridge.

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Ingredients

3 large Clarence Court Burford Brown eggs, separated (at room temperature)
Sea salt
300ml ground nut oil (or similar flavourless oil)
35 ml extra virgin olive oil or rapeseed oil
1 tablespoon fresh lemon juice
Freshly ground black pepper
20g finely chopped dill, tarragon, basil or parsley

Recipe Card