Green herb mayonnaise from Six Seasons: A New Way with Vegetables (page 42) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • SheilaS on August 25, 2018

    I made this to go with the crispy fried mushrooms and it was an excellent accompaniment. I added a good bit of extra lemon juice to balance the richness. Seems sort of odd to add egg yolk and olive oil to purchased mayo but it certainly takes away any anxiety about having it emulsify properly - it's foolproof this way!

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