Ingredients Jump to Instructions ↓

  1. 1 large egg*

  2. 1 tablespoon Dijon mustard

  3. 2 tablespoons fresh lemon juice

  4. 1/2 teaspoon salt

  5. 1/8 teaspoon cayenne

  6. 1 1/4 cups vegetable oil, or mild olive oil

  7. 2 teaspoons chopped tarragon

  8. 2 teaspoons chopped parsley

  9. 2 teaspoons chopped dill

  10. 2 teaspoons chopped basil

Instructions Jump to Ingredients ↑

  1. In a food processor or blender, combine the egg, mustard, lemon juice, salt, and cayenne, and process on high speed until smooth. With the machine running, slowly add the oil in a steady stream until an emulsion forms. Adjust seasoning, to taste. Place the mayonnaise in a mixing bowl and fold in the chopped herbs. Cover and refrigerate for 2 hours before serving.

  2. *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness.… Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell…"

  3. Yield : about 1 1/2 cups


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