A green summer mayonnaise for cold fish, chicken or eggs. It is a particular favourite with salmon or salmon trout, pastel green against pastel pink. If you are making the mayonnaise in a processor or blender, there is no need to chop the herbs finely first.
Beat the egg with the lemon juice in a bowl. Gradually whisk in the oil with a balloon whisk, a few drops at a time at first, increasing to a slow trickle as you continue. Season to taste and add the herbs.
Alternatively, break the egg into a processor or blender, and then add the herbs, lemon juice and a little salt and pepper to taste. Set the motor running and slowly trickle in the oil until the mixture is thick. Taste and adjust seasonings.
© 1990 Joyce Molyneux. All rights reserved.