Herb Mayonnaise

• 2 teaspoons egg yolk
• 2 tablespoons imported mustard
• 4 teaspoons red-wine vinegar
• 1/2 cup safflower oil
• 1/2 cup olive oil
• 2 tablespoons finely chopped fresh herbs, such as basil, parsley and dill
• Salt to taste, if desired
• Freshly ground pepper to taste

1. Put the egg yolk, mustard and vinegar in a mixing bowl.
2. Start beating with a wire whisk while gradually adding the safflower and olive oils.
3. Beat until thickened and smooth.
4. Beat in the herbs, salt and pepper.

egg yolk, imported mustard, redwine vinegar, safflower oil, olive oil, fresh herbs, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2371 (may not work)