Herb and spice mayonnaise


Makes 1 cup


In a medium bowl, combine:

1 egg yolk, room temperature

2 teaspoons lemon juice

1–3 garlic cloves, mashed to a paste

1 teaspoon Dijon mustard

¼ teaspoon sea salt

1 teaspoon cold water

Whisk together until frothy. Continuing to whisk constantly, slowly dribble in, drop by drop:

¾ cup sunflower oil

Whisk until the mayonnaise is thick and the oil is incorporated. Once the mayonnaise emulsifies and starts to thicken, add the remainder of the oil in a thin stream. Then add:

½ teaspoon smoked paprika

¼ teaspoon chipotle powder

½ teaspoon fresh rosemary, finely chopped

1 teaspoon oregano flowers (optional)

Refrigerated, the mayonnaise will keep for about 1 week.