Herby mayo

We use a herby flavourful mayo as the 'it' factor in many of our meals. As a dip, a spread, a side-sauce, a dressing for pasta, potatoes, roasted root vege, smoked fish and slaws. I guess it's a big perk as market gardeners that we have beautiful fresh herbs at hand year round. Dill, mint, rocket, parsley, basil, coriander, sorrel ... changing our herby mayo's up with different seasonal combos means never boring. 

I make this herby mayo by blending my fav vinaigrette recipe with store bought mayo, then blend in the chopped herbs. I tend to make a tang-forward vinaigrette, I love the strong tang that comes from using just as much vinegar as oil and a good amount of mustard. Using store bought mayo makes things easy and reliable. Our mayo favourite is Best Foods.

I like to hand chop rather than process because I like some texture. But if you'd like a smooth consistency and a lovely bright green, use a stick blender at the end. Don't be afraid to use the stems from soft herbs like rocket, dill, coriander, basil. 

Ingredients:
4 Tbsp mayo 
2 Tbsp olive oil
2 Tbsp white wine vinegar
1 tsp Dijon mustard
1 small garlic clove, minced
Salt and black pepper to taste
1/2 cup Salty River Farm rocket, chopped
2 Tbsp Salty River Farm dill, chopped
2 Tbsp mint leaves picked off stems and chopped
4-5 small sorrel leaves picked off stems and chopped

Method:
In a jar, shake together oil, vinegar, mustard, garlic and seasoning. Blend with mayo until ingredients are combined. Stir through the chopped herbs until well combined or process smooth. You're done ... yum!

Store in a jar in the fridge and use within 4 days.