Ingredients
Units
Scale
- 1 egg yolk
- 1/2 cup neutral oil
- 1/2 cup sour cream
- 20 grams fresh herbs
- 1 garlic clove
- 1 lemon (juice and zest)
Instructions
- Finely chop your fresh herbs. You can leave some chunkier if you like.
- Place the egg yolk into a large mixing bowl. If you have a bowl with a rubber bottom use that, otherwise place it on a damp tea towel or another surface that will stop the bowl slipping.
- Very slowly add the oil to the egg yolk while whisking vigorously with a whisk to emulsify. The mixture should begin to thicken. Once all the oil is added and emulsified you should have a basic mayonnaise.
- Add the sour cream, the chopped herbs, crushed/finely chopped garlic clove, the zest and juice of the lemon to the mayonnaise. Whisk all the ingredients together until fully incorporated and there are no lumps.
- Taste and add salt as you like. I usually don’t season my salad before dressing, so I make my dressings a bit saltier.
Notes
- If substituting store bought mayonnaise, use 1/2 a cup of mayonnaise to make this recipe; if doubling the recipe, use 1 cup, and if tripling use 1 1/2 cups.
- Prep Time: 10
