Herb Mayonnaise

Name: Herb Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (110 ml)
Cuisine: French Classic
Ingredients: 1/2 tbsp chives (7.5 ml) Chives; 1/2 tbsp parsley (7.5 ml) Parsley; 1/2 tbsp basil (7.5 ml) Basil; 1/2 tbsp mint sauce (7.5 ml) Mint Sauce; 6 tbsp mayo (90 ml) Mayo

Independent adaptation of a publicly published Bruno Loubet recipe. Not affiliated with, sponsored by, or endorsed by Bruno Loubet.

SPREAD · COLD MEATS & CRUDITÉS

A spread for cold meats & crudités.

Bruno Loubet's herb mayonnaise for cold meats & crudités.

On the jar

HERB

Method: blend
Yield: about ½ cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Chives 8 mlParsley 8 mlBasil 8 mlMint Sauce 8 mlMayo 90 ml

Ingredients

Chives1/2 tbsp chives (7.5 ml)
Parsley1/2 tbsp parsley (7.5 ml)
Basil1/2 tbsp basil (7.5 ml)
Mint Sauce1/2 tbsp mint sauce (7.5 ml)
Mayo6 tbsp mayo (90 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Herb Mayonnaise wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 1 national award

Beetroot Salad Dressing★ STARRED KITCHENOn the jar: BEETROOT
Herb Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Lime-Dill Mayonnaise★ STARRED KITCHENOn the jar: LIMEDILL
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Bruno Loubet works in Modern French bistro at Four Seasons Inn on the Park; credentials include Michelin 1* (Four Seasons Inn on the Park, London; historical).

Adapted from a Bruno Loubet recipe (Bruno Loubet / Great British Chefs).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Bruno Loubet / Great British Chefs (published as “Herb Mayonnaise”). Full citation lives in Provenance.

Companion jar