- 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
Blend the egg yolks, mustard, salt, pepper and garlic. Gradually add the oil in a steady stream.
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.