September 19, 2008, Newsletter Issue #179: Herb Mayonnaise

Tip of the Week

Herbs lend themselves very well to flavoring mayonnaise. Garlic mayonnaise (a crushed clove of garlic stirred into home-made or shop-bought mayonnaise) is already common. Now experiment with basil (good with grilled fish), chili (with fresh herb bread or grilled chicken), parsley, coriander, chervil and tarragon (exceptionally good with grilled steak). Thyme and grated lemon rind added to a portion of mayonnaise make a fine accompaniment to roast lamb.

Use homemade rosemary and chili oil to make your own mayonnaise. This one’s great with new potatoes.

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