Caraway Thyme Mayonnaise

comments (2) July 31st, 2008

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Click To Enlarge Photo: Boyd Hagen

1 egg
3/4 tsp. salt
2 tbsp. vinegar
1/2 tsp. dry mustard
1/4 tsp. paprika
3 tbsp. fresh caraway thyme leaves or 1 tbsp. dried
1 cup oil

Makes 1-1⁄4 cups

An hour before making the mayonnaise, take the egg from the refrigerator. A cold egg won’t take up oil as easily as a room-temperature egg.

Place the egg, salt, vinegar, spices, and thyme leaves in a blender or food processor and process until the egg is thoroughly blended. With the motor running, gradually add the oil in a thin stream. If the mayonnaise is too thick, thin it with a bit of water or more vinegar. Stored in the refrigerator, this mayonnaise will keep 3 to 4 days.

Recipe by Rexford H. Talbert
December 1996
from issue #6

posted in: herbs, condiment

Comments (2)

Hettieroche writes: Looking so delicious!!
Posted: 5:32 am on January 13th
jackiewatson writes: awesome work
Posted: 6:32 am on December 29th
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