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A close up of the bowl of Easy Mint Dressing. It is a lovely green colour with darker flecks of herbs throughout.

Easy Mint Dressing

This herby mayonnaise dressing is really versatile and can be used in so many different dishes. It is such a quick and easy recipe to make as all the ingredients are simply blended together in a food processor. It is creamy with a delicious mint flavour which works perfectly with potatoes, salmon, chicken and many other meats and vegetables. You'll have this dressing made in no time and it will add that extra something to whatever you choose to serve it with.
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Condiment
Cuisine: Australian
Keyword: dressing, easy dressing, easy herb dressing, easy mint dressing, herb dressing, mint dressing, potato salad, salad dressing
Calories: 3249kcal
Author: Katrina | Katy's Food Finds

Equipment

  • food processor

Ingredients

  • 1 c mint leaves, packed (50g) washed
  • 1 c curly-leaf parsley, packed (60g) washed
  • 2 eggs large or extra large
  • 1 egg yolk
  • 1 tsp sugar see note 1
  • 2 garlic cloves peeled and crushed
  • 1/4 c white vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp wholegrain mustard optional
  • 1 tsp sea salt
  • 1.5 c mild flavoured oil grape seed or vegetable oil
  • freshly ground black pepper, to season
  • extra sea-salt to taste
Metric - US Customary

Instructions

  • Place all the ingredients (except the oil) into the bowl of a food processor. Process for a few seconds until everything is combined well and the herbs are all chopped (scrape down the sides half way through).
  • With the motor running, slowly drizzle the oil in through the feeder tube. Take your time doing this step. It should be a very slow drizzle. Taste and season with extra salt (I often add up to 1/4 tsp more to taste). Season with freshly ground black pepper. Pour the dressing into a jug or container, cover and refrigerate for 2 hours to allow the dressing to thicken slightly and for the flavours to develop.
    Makes approximately 3 cups. Recipe quantities can be halved.
    Storage: Keep refrigerated. Will last for 1 week in the fridge.

Notes

Note 1: If you prefer a slightly sweeter dressing, you can add up to 2 teaspoons for this recipe. Taste the dressing and adjust. I add 1-2 teaspoons depending on the bitterness of the herbs. 

Nutrition

Calories: 3249kcal | Carbohydrates: 18g | Protein: 18g | Fat: 350g | Saturated Fat: 29g | Cholesterol: 523mg | Sodium: 2594mg | Potassium: 710mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7701IU | Vitamin C: 96mg | Calcium: 276mg | Iron: 8mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!