Herb Mayonnaise

Herbs are abundant in early spring. Do not worry about which herbs to use; whatever arrives in your weekly subscription will be perfect. If you happen to have sorrel either in your subscription or your garden, add a bit to the mix for its refreshingly tart flavor.

Makes about 1 cup

1 large egg yolk

1 teaspoon Dijon mustard

3/4 cup extra virgin olive oil, preferably mildly flavored

3 tablespoons minced fresh herbs (any mix of chives, thyme, parsley, salad burnet and lovage)

Kosher salt

1-2 teaspoons lemon juice or white wine vinegar

Put the egg yolk and mustard into a medium mixing bowl and whisk together until smooth. Begin to drizzle in olive oil, a few drops at a time, whisking all the while, until all of the olive oil has been added. Be sure to whisk thoroughly after each addition. Use a rubber spatula to gently fold in the herbs. Taste and if the mayonnaise is a little flat, add about half a teaspoon of salt.

Pour 1 teaspoon of the lemon juice or vinegar over it so that the liquid will dissolve the salt.

Stir, taste again and add another half teaspoon of salt and the lemon juice or vinegar if needed for balance.

Spoon into a small serving bowl, cover and refrigerate until ready to serve.