2 egg yolks
1 tsp. lemon juice (plus more to taste)
2 tsp. champagne vinegar (plus more to taste)
salt and pepper
1 tsp. Dijon mustard (optional)
1 Tbsp. water
1⁄4 cup extra virgin olive oil
1 cup vegetable or peanut oil
2-4 Tbsp. chopped soft herbs (such as parsley, chervil, tarragon and chives)
- Combine the yolks, lemon juice, vinegar, salt and pepper, Dijon mustard if using, and water in the bowl of a food processor. Turn on to combine the ingredients thoroughly.
- Add the oil, little by little in a thin stream at first, until the emulsion begins to form and the mayonnaise starts to thicken. Continue to add the oil, a little more quickly, but still in a slow, thin stream. Adjust seasonings, fold in herbs (do not process herbs).
Mayonnaise can be made by hand by combining the ingredients in a bowl rather than a processor, and whisking with a wire whisk. Whisk rather frantically, adding the oil drop by drop in the beginning, gradually increasing to a thin, steady stream.
In the spring, try a seasonal Oregon mayonnaise: omit the mustard and replace the herbs with 1⁄2 cup Douglas Fir tips, chopped)
recipe by Chef Kathryn Yeomans
The Farmer’s Feast