Herbed Mayonnaise

5 from 1 vote

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This is my favorite condiment of the moment.

Green, Herbed Mayonnaise in a glass bowl with a spoon.
Spoon in a bowl of Herbed Mayonnaise.

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.

Green, Herbed Mayonnaise in a glass bowl with a spoon.

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.

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Open Faced Flatbread Breakfast Sandwiches

What is in Herbed Mayo

  • Fresh herbs! Of course. I used a combo of basil leaves, parsley,  cilantro, dill fronds and oregano.
  • Mayonnaise – pick a mayo you really like. If you are very highly motivagted you can make your own, but I use storebought.
  • 1 egg yolk – for extra richness
  • Extra virgin olive oil – also for richness and silky texture.
  • Fresh lemon juice – for acidity and brightness
  • Kosher salt and freshly ground pepper to taste

How to Use Herbed Mayonnaise

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.

Spoon spreading green Herbed Mayonnaise onto toasted bread.

Other Delicious Spreads & Condiments:

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5 from 1 vote

Herbed Mayonnaise

This is my favorite condiment of the moment.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 12 People


  • 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.


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.


Calories: 175kcal, Carbohydrates: 1g, Protein: 1g, Fat: 19g, Saturated Fat: 3g, Cholesterol: 24mg, Sodium: 218mg, Potassium: 31mg, Fiber: 1g, Sugar: 1g, Vitamin A: 339IU, Vitamin C: 4mg, Calcium: 22mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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    1. Just reduce the amount of olive oil! Start with a tablespoon, and see how you like the consistency, and add more if you want it thinner.

    1. I would not freeze mayo, unfortunately. But you can keep it in the fridge for a day, maybe even two, no problem!