Mayonnaise is a miracle. The combination of water and fat through the emulsifiers found in egg yolks. The lecithin which is the main emulsifier in egg yolks is very efficient. But there are other emulsifiers, and some of them are released when you juice fresh herbs. So when we visited the beautiful herb garden at Hovelsrud farm in Eastern Norway, I attempted to make mayonnaise with no eggs.
If it seems too ambitious for you, you should note that it doesn’t always succeed. Add one egg yolk to the herb mixture before adding the oil (and remove the No-Egg part of the dish name).
- 1 Juice the herbs in a juicer. The liquid that comes out should be thick and green.
- 2 Combine two tablespoons herb juice and vinegar in a bowl. Whisk the mixture, and add one drop of oil. Whisk until the oil is integrated, and add one more drop. Continue like this for a couple of minutes, then start adding a little more oil, while still whisking, until all the oil is used and the mixture is thick and mayonnaise-like. Season with salt.