Herby Mayonnaise (Great for simple Tomato Sandwich)

I've had no formal training other that what was provided by my mother and grandmother. I have always loved to cook and my job has had me travel the word which taught me to try new things and then try to make what I liked at home. May of my recipes have been collected online, some have been modified to fit my tastes and some are all mine that I entered completely. If you try any and liked them, tell your friends.....and send me some feedback. I love to hear feedback on my recipes from others.

Servings: about 1 cup

2 pasteurized egg yolks

2 teaspoons Dijon mustard

1 tablespoon distilled white vinegar

1 cup neutral oil (e.g. grapeseed or canola)

2 tablespoons chopped fresh parsley

1 Tablespoon chopped fresh dill

In medium bowl, beat egg yolks, Dijon, vinegar and 1 teaspoon of salt with a hand held mixer at medium/low speed.

With mixer running, slowly drizzle in oil in a steady stream until thickened, fully emulsified and well combined, 1 to 2 minutes.

Stir in parsley and dill and transfer to an airtight container and refrigerate until ready for use. It is best to let it sit in the refrigerator for at least an hour before use to allow the herb flavors to permeate the mayonnaise, (If dry dill was used, this also gives it time to rehydrate in the mayonnaise before use).

Can be stored for 3 to 4 days.

Very important. Fresh parsley is a must. Do not substitute dry parsley. Fresh dill is best but if not available substitute 1 teaspoon dry dill for the 1 tablespoon of fresh called for in the recipe.

Servings: about 1 cup

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