Mayonnaise with green herbs (Mayonnaise aux fines herbes) from Mastering the Art of French Cooking, Volume One (page 89) by Julia Child and Louisette Bertholle and Simone Beck

  • olive oil
  • wine vinegar
  • Show all ingredients...
  • Serves : 2-2 3/4 cups

  • EYB Comments

    Can substitute lemon juice for wine vinegar, salad oil for all or part of olive oil, and prepared mustard for dry mustard. Suggested herbs are tarragon, basil, chervil, chives, parsley or oregano.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lemon juice for wine vinegar, salad oil for all or part of olive oil, and prepared mustard for dry mustard. Suggested herbs are tarragon, basil, chervil, chives, parsley or oregano.

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