Spring Recipe: Fresh Garlic and Herb Mayonnaise

Homemade garlic and herb mayonnaise might not store as long as the store-bought stuff, but it contains none of the unhealthy preservatives and additives. And it tastes better and is easier than you think.

| April/May 2010

If you’ve never been treated to fresh garlic and herb mayonnaise (aka aioli mayonnaise), it’s time to pamper yourself. Plus, it’s ridiculously easy to make. It won’t store as long as its seriously inferior store-bought cousin, but you’ll relish a much healthier — and preservative-free — version! Note: All ingredients should be at room temperature, and use fresh eggs from pastured hens.


1 egg yolk
1 tbsp lemon juice
1 tbsp garlic, diced
Pinch salt
1 twist freshly ground pepper
1 cup extra virgin olive oil
Pinch cayenne pepper (optional)
Fresh herbs, chopped (optional)


In a food processor, blend all the ingredients except the oil for about 1 minute, then slowly — very slowly! — add the oil in a stream and continue to process until creamy and smooth. Adjust seasonings as needed, and feel free to add a pinch of cayenne or some chopped herbs.

See also:
Fresh and Local Spring Recipes

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