Herbed mayonnaise

1. 1

   Rinse a large porcelain, glass or stainless-steel mixing bowl in hot water and dry thoroughly.

2. 2

   Drop egg yolks in the bowl, add salt, pepper, mustard and a little lemon juice, and beat well.

3. 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.

4. 4

   Do not add more oil until the previous addition is absorbed.

5. 5

   Add a little lemon juice from time to time to keep mixture workable.

6. 6

   When dressing has reached consistency of sour cream, add oil in a thin stream, beating as you do, until desired consistency is reached.

7. 7

   Continue adding lemon juice to taste.

8. 8

   Blanch the greens in boiling water for two minutes.

9. 9

   Drain thoroughly, puree and stir into mayonnaise.

10. 10

    Check for seasoning, and, if you plan to store mayonnaise, do so in the refrigerator for no longer than 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.