This is a delightful homemade mayonnaise that will add both color and flavor to any sandwich or as a dip for fresh vegetables.
- 1 egg or 3 egg yolks
- 3 Tbsp white wine vinegar or freshly squeezed lemon juice
- 2 Tbsp chopped fresh parsley
- 3 Tbsp chopped fresh savory leaves
- 2 green onions, coarsely chopped
- 1 cup vegetable oil
Makes about 2 cups
In a blender or food processor, blend egg, vinegar, parsley, savory and green onions until fairly smooth. With motor on high, add oil a few drops at a time in the beginning, increasing to a slow, steady stream as mixture begins to thicken. The slower the addition of oil, the thicker the sauce will be.
Cover and refrigerate until ready to use. Will keep up to 3 days.