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Herb mayonnaise

By Hannah Lewry
Makes 1 cup
Easy
20 minutes
1 minute

Ingredients

  • 2 free-range egg yolks
  • 1 t Dijon mustard
  • ½ t sea salt
  • ½ t freshly ground black pepper
  • 3 garlic cloves
  • ¾ cup canola or grapeseed oil
  • 1 T basil, chopped
  • 1 T Italian parsley
  • 1 T chives, chopped
  • 2 lemons, juiced
  • 16 radishes, for serving
  • 16 spears asparagus, blanched, for serving
  • ½ cup broad beans, blanched, for serving

Method

  1. Blend the egg yolks, mustard, salt, pepper and garlic. Gradually add the oil in a steady stream.
  2. Add the herbs and lemon juice and blend for a further 5 minutes. Serve with the vegetables.

Cook's note: The best way to enjoy fresh vegetables from your garden is with this home-made mayo.

Discover more summer vegetable recipes here.