Herbed mayonnaise

Name: Herbed mayonnaise
Total time: 15 min
Yield: One and one-half cups
Ingredients: 2 egg yolks; 1/2 teaspoon salt; Pinch of white pepper; 1/2 teaspoon dry mustard; 3 tablespoons lemon juice, or to taste; 1 to 1 1/2 cups olive oil or salad oil, or a combination of both; 1/2 cup tightly packed combination of parsley leaves, chervil, watercress and spinach, washed and without stems

By Mimi Sheraton

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: COOL GREEN TASTES FOR WARM DAYS

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Ingredients

Yield:One and one-half cups

2egg yolks
½teaspoon salt
Pinch of white pepper
½teaspoon dry mustard
3tablespoons lemon juice, or to taste
1 to 1½cups olive oil or salad oil, or a combination of both
½cup tightly packed combination of parsley leaves, chervil, watercress and spinach, washed and without stems

Ingredient Substitution Guide

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Preparation

Step 1
Rinse a large porcelain, glass or stainless-steel mixing bowl in hot water and dry thoroughly.
Step 2
Drop egg yolks in the bowl, add salt, pepper, mustard and a little lemon juice, and beat well.
Step 3
Using a bottle or any narrow-necked pourer, or a teaspoon, drop oil very, very slowly into egg mixture, beating with a wire whisk between each addition. Do not add more oil until the previous addition is absorbed.
Step 4
Add a little lemon juice from time to time to keep mixture workable.
Step 5
When dressing has reached consistency of sour cream, add oil in a thin stream, beating as you do, until desired consistency is reached. Continue adding lemon juice to taste.
Step 6
Blanch the greens in boiling water for two minutes. Drain thoroughly, puree and stir into mayonnaise.
Step 7
Check for seasoning, and, if you plan to store mayonnaise, do so in the refrigerator for no longer than 24 hours.