Spring is the perfect time to make a batch of sorrel mayonnaise. Sorrel’s tart lemony flavor makes a delicious mayonnaise that tastes great on salmon and on anything else you put it on.
Sorrel has hints of fresh spring grass and citrus flavors. It is best harvested in the spring before it sends up shoots and flowers. Once it goes to seed, the leaves become bitter. Before that happens, sorrel is a bright, delicious green that tastes great in salads, soup, or my personal favorite, homemade sorrel mayonnaise.
I always make a batch of sorrel mayonnaise to serve with salmon or asparagus. The leftover mayonnaise is great as a sandwich spread or as a dip for fresh vegetables.
If you don’t grow sorrel in your garden, look for it at your local farmer’s market.
This recipe will make about 1 1/2 cups of mayonnaise.
Ingredients
You need the following ingredients to make sorrel mayonnaise.
- 2 egg yolks
- 3 ounces fresh sorrel, washed, trimmed, and coarsely chopped (about 1 cup packed leaves)
- 1 tablespoon fresh tarragon leaves
- 2 tablespoons tarragon vinegar
- ½ – 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 cup vegetable oil (I use canola)
Directions
Add the egg yolks to a food processor. Add the sorrel, tarragon, tarragon vinegar, 1/2 teaspoon salt, fresh ground pepper. Process everything until smooth.
With the food processor running, slowly drizzle the oil into the food processor through the top tube of the food processor. (I remove the small insert in the middle and pour a thin stream of oil into the empty tube.) The mayonnaise will start to form, turning pale green and getting thick and creamy. Taste the mayonnaise and add a little more salt and pepper if needed.
Store the mayonnaise in the refrigerator, covering the surface with plastic wrap to prevent it from discoloring. It will be good in the refrigerator for 2 or 3 days.
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