This really isn't a recipe so much as it is an idea. I think that sometimes I get so hung up on a recipe that I forget that herbs can be used so easily. They can take the most simple things and elevate them to a whole new level. I was getting ready to serve some cold, leftover, grilled chicken. Now, there is nothing wrong with cold, leftover grilled chicken, but it can be kind of boring. I was trying to think of what I could do to liven it up, and I remembered my pledge to try and use my herbs more often. So, I went outside, snipped a big bunch of chives and made this mayo. It was wonderful! We ate the chicken, greedily, tearing off pieces and dunking them in this and straight into our mouths. The leftover mayo really added flavor to some lunch sandwiches the next day also! I really didn't measure anything, just kind of tasting it as I went along, so these measurements are kind of approximations.
Garlic Chive Mayo
Makes about 3/4 cup
3/4 cup of mayonnaise
1 large bunch of chives
1 clove of garlic, peeled and coarsely chopped
salt and pepper to taste
Combine mayo, snipped chives and garlic in blender and puree until your mayo turns a lovely shade of pale green. I used my immersion blender. Add salt and pepper to taste.
This humble recipe will be my entry for this weeks Weekend Herb Blogging, hosted this week by it's very own creator, Kalyn, at Kalyn's Kitchen.