Ingredients

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)

Steps

1. 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.
2. 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).

Notes

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