AuthorChef Chad
RatingDifficultyBeginner

Its easy to craft a homemade herbed mayonnaise you can use as sauce for your fancy Eggs Benedicts. What you need: simple ingredients and a Blender that works like a pro!

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Yields1 Serving
 2 piece Egg yolk
 0.5 cup Olive oil
 1 tsp Vinegar, white
 1 tsp Calamansi juice
 1 tsp Sugar, refined
 0.5 tsp Sea Salt
 1 piece fresh rosemary, sprigs
 15 g Parsley sprigs
 1 piece Garlic
1

Using the Breville Blender, pulse the eggs, vinegar, sugar, salt, and calamansi juice. Pulse a few times so it’s mixed but not aerated.

2

Change the blender setting into “blend” and add the oil in a thin stream. Process until you’ll have a pearly, creamy mixture that gets thicker the more oil you add.

3

Once the oil emulsifies, add the fresh rosemary leaves, parsley and a clove of garlic.

4

Blend until well incorporated. Chill until ready to use. (Shell life: 2 weeks if sealed and chilled)

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Ingredients

 2 piece Egg yolk
 0.5 cup Olive oil
 1 tsp Vinegar, white
 1 tsp Calamansi juice
 1 tsp Sugar, refined
 0.5 tsp Sea Salt
 1 piece fresh rosemary, sprigs
 15 g Parsley sprigs
 1 piece Garlic

Directions

1

Using the Breville Blender, pulse the eggs, vinegar, sugar, salt, and calamansi juice. Pulse a few times so it’s mixed but not aerated.

2

Change the blender setting into “blend” and add the oil in a thin stream. Process until you’ll have a pearly, creamy mixture that gets thicker the more oil you add.

3

Once the oil emulsifies, add the fresh rosemary leaves, parsley and a clove of garlic.

4

Blend until well incorporated. Chill until ready to use. (Shell life: 2 weeks if sealed and chilled)

Homemade Herbed Mayonnaise
IngredientsDirections