Add your favorite herbs to the Homemade Herb Mayonnaise recipe and use it as a dressing atop a fish recipe or on a cold salad.
Extra virgin olive oil has a strong flavor, but is one of the only suitable oils to use in Phase 1 of the diet. When you reach Phase 3, experiment with some of the more neutral-flavored oils, such as sunflower seed oil or safflower oil. All oils are a one-to-one substitution. If using these oils, be sure to check their labels for “expeller pressed,” which ensures that no chemicals were used in pressing the seeds to make the oil.
- 1 egg and 1 egg yolk, room temperature
- ½ teaspoon sea salt
- 1½ tablespoons raw apple cider vinegar
- ¾ cup extra virgin olive oil or virgin olive oil
- 1-2 tablespoons of your favorite freshly chopped herbs, such as basil, oregano, rosemary, dill, chives or any combination
- Place the eggs, salt and vinegar in a blender container. Cover, and blend on High for 30 seconds.
- With the blender running, remove the center of the lid. Very slowly (this should take about 1½-2 minutes), drizzle the oil in a steady stream into the opening until the sauce forms an emulsion and thickens.
- Remove the mayonnaise from the blender.
- Stir 1-2 tablespoons of your favorite freshly chopped herbs, such as basil, oregano, rosemary, dill, chives or any combination, into the mayonnaise. Keep refrigerated.
This recipe appears on page 248 of Recipes for Repair.
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