Herb Mayonnaise (Sauce fines herbes)
Published December 18, 1982
- Total Time
- 5 minutes
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Ingredients
1 egg yolk
1 teaspoon imported mustard
1 tablespoon white-wine vinegar
1 tablespoon finely chopped parsley
1 tablespoon finely chopped fresh tarragon
2 tablespoons finely chopped cornichons (small sour gherkins)
2 tablespoons finely chopped drained capers
1 tablespoon finely chopped shallots
1 cup olive oil
Salt to taste, if desired
Freshly ground pepper to taste
Nutritional analysis per serving
1 gram carbs; 16 milligrams cholesterol; 220 calories; 18 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 24 grams fat; 78 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the egg yolk, mustard, white-wine vinegar, parsley, tarragon, cornichons, capers and shallots in a mixing bowl.
- Step 2
Start beating with a wire whisk while gradually adding the oil. Beat until thickened. Add salt and pepper.
Private Notes