You’ll be so pleased once you start making your own mayonnaise—the base of numerous French sauces. Photo © Diana Strizhigotskaya | Fotolia.





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August 2007
Last Updated February 2010

Product Reviews / Main Nibbles / Condiments

Mayonnaise Recipes

Page 2: Green Mayonnaise & Blender Mayonnaise

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Green Mayonnaise


  • 8 to 10 spinach leaves
  • 2 tablespoons chopped shallots or green onions
  • ¼ cup watercress leaves
  • ¼ cup parsley leaves
  • 1 tablespoon fresh tarragon or ½ teaspoon dried tarragon
  • 2 tablespoons fresh chervil (optional)
  • 1 cup water


  1. Bring 1 cup of water to a boil in a small saucepan. Add the spinach and shallots or onions, and boil for 2 minutes. Then add the rest of the ingredients and boil 1 minute more.
  2. Strain, run cold water over the herbs and pat dry with a towel. Stir the herbs into the finished mayonnaise.


  • Add 3 to 4 tablespoons of fresh, minced green herbs such as tarragon, basil, chervil, chives, parsley or oregano.
  • Add 2 tablespoons each of minced anchovies, capers and sour pickles to ½ cup softened butter or cream cheese. Beat the mixture, a tablespoon at a time, into the green mayonnaise.

Fanny Farmer’s Whole-Egg Mayonnaise (Blender Mayonnaise)

This easy blender mayonnaise recipe also can be made with electric beaters.


  • 1 egg
  • ½ teaspoon dry mustard
  • ½ teaspoon salt
  • 2 tablespoons lemon juice or vinegar
  • 1½ cups olive or other oil


  1. Put the egg, seasonings and ¼ cup oil in the blender and whirl until well mixed (20 to 30 seconds).
  2. Pour in the rest of the oil in a steady stream. Stop as soon as the emulsion is smoothly blended.


  Fanny Farmer Cookbook
This recipe is from The Fannie Farmer Cookbook.

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