2 egg yolks
1 1/2 tsp Dijon mustard
1/2 tsp coarse kosher salt
2 tsp freshly squeezed lemon juice
2 tsp white wine vinegar or champagne vinegar
1 cup light-tasting oil such as grapeseed or light olive
1 tsp each of 3-4 finely minced fresh herbs: I used chives, chervil and parsley
1. In a blender or food processor, blend the egg yolks, mustard, lemon juice, vinegar, and salt until smooth. With the motor running, gradually drizzle the oil through the hole in the lid until the mayonnaise is thick and creamy.
2. Scrape the mayonnaise into a bowl and add the fresh minced herbs. Use a spatula to fold the herbs in, then taste and adjust the seasonings if needed.
The mayonnaise will keep in the fridge for a day or two. Makes about 1 1/2 cups.
Recipe & photo courtesy of Eggs on a Sunday