This is my favorite condiment of the moment.Katie Workman condiment, mayo, spread
Serving Size: Makes about 3 cups
I have been so wowed by the book Six Seasons by Joshua McFadden—and I’m not alone. It has won awards, sold lots of copies, been critically acclaimed—all deservedly so. It’s just a joy of a cookbook. Seriously, if you’re looking for a new cookbook to inspire, just buy it.
The recipes are completely enticing. But there are also so many ideas in the book, ideas being different from recipes. For instance, I absolutely love his idea of boosting store-bought mayo with a bit of olive oil, lemon juice and an egg yolk—easier and more reliable than making it from scratch and thicker as well. He uses a slightly different assort of herbs than this in his green herb mayo recipe in the book, but I just used what I had on hand.
And that’s exactly why the ideas are as valuable as the recipes themselves—anything that encourages thinking about new ways to do things, and the flexibility to interpret these ideas/recipes as you like is what makes me happiest about cooking. Letting the reader (in this case me) have his or her own little “aha” moment.
Don’t even think about using a dried herb in here. I’m sorry, but it’s just not the place for them. Save those for your cooked dishes.
A versatile herbed mayonnaise, inspired by Joshua McFadden’s Six Seasons. Use this mayo in and on everything: sandwiches, crostini, pasta salads, and more.
McFadden suggests using this mayo folded with boiled potatoes, for potato salad, mixed with shredded cooked chicken and rolled up into a wrap, or blended with canned tuna for a fresh take on tuna salad. I used it in a soul-satisfying open faced breakfast sandwich, several crostinis (one with smoked salmon and one with sautéed mushrooms), for sure to make a chicken salad and a pasta salad, and plan to keep finding ways to use it….still a bit left in the old fridge. (Even though you probably have the gist of how those came together, those recipes coming, too—promise.)
This will last for up to 2 weeks refrigerated.
- ½ cup basil leaves
- ½ cup parsley leaves
- ¼ cup cilantro leaves
- 2 tablespoons dill fronds
- 2 tablespoons fresh oregano leaves
- 1 cup mayonnaise
- 1 egg yolk
- 1 teaspoon fresh lemon juice
- ½ teaspoon kosher salt or to taste
- Freshly ground pepper to taste
- ¼ cup extra virgin olive oil
- Place the basil, parsley, cilantro, dill and oregano in the food processor and pulse to chop. Add the mayonnaise and pulse several times to blend. Pulse in the egg yolk, lemon juice, salt and several grinds of pepper. With the motor running, very slowly drizzle in the olive oil through the feed tube on top or with a slow and steady hand until the mixture is completely incorporated and —if things went well—somewhat fluffy. Scrap down the sides and blend again. Taste and adjust the seasoning as needed.