Herbed mayonnaise

• 2 egg yolks
• 1/2 teaspoon salt
• Pinch of white pepper
• 1/2 teaspoon dry mustard
• 3 tablespoons lemon juice, or to taste
• 1 to 1 1/2 cups olive oil or salad oil, or a combination of both
• 1/2 cup tightly packed combination of parsley leaves, chervil, watercress and spinach, washed and without stems

1. Rinse a large porcelain, glass or stainless-steel mixing bowl in hot water and dry thoroughly.
2. Drop egg yolks in the bowl, add salt, pepper, mustard and a little lemon juice, and beat well.
3. Using a bottle or any narrow-necked pourer, or a teaspoon, drop oil very, very slowly into egg mixture, beating with a wire whisk between each addition.
4. Do not add more oil until the previous addition is absorbed.
5. Add a little lemon juice from time to time to keep mixture workable.
6. When dressing has reached consistency of sour cream, add oil in a thin stream, beating as you do, until desired consistency is reached.
7. Continue adding lemon juice to taste.
8. Blanch the greens in boiling water for two minutes.
9. Drain thoroughly, puree and stir into mayonnaise.
10. Check for seasoning, and, if you plan to store mayonnaise, do so in the refrigerator for no longer than 24 hours.

egg yolks, salt, white pepper, dry mustard, lemon juice, olive oil, tightly packed combination

Taken from cooking.nytimes.com/recipes/6144 (may not work)