- 2 egg yolks
- 1/4 liter sunflower oil
- 1 tablespoon spirit vinegar
- Salt, ground pepper
- 1 large shallot
- Fine herbs: chives, flat-leaf parsley, chervil, tarragon
Difficulty: Easy
Instructions:
- Place the 2 egg yolks in a bowl with salt and pepper. Beat with a whisk.
- Gradually add the sunflower oil, whisking continuously until you achieve a thick mayonnaise consistency.
- Stir in the tablespoon of spirit vinegar.
- Finely chop the shallot and fine herbs (chives, flat-leaf parsley, chervil, tarragon).
- Fold the chopped shallot and herbs into the mayonnaise. Mix well.
- Taste and adjust seasoning as needed.
Perfect for accompanying cold meats and fish. Store in the fridge and use within 3 days for best freshness.
