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Ingredients
½ cup chopped chives
4 sprigs fresh tarragon
½ cup chopped parsley
2 teaspoons tarragon or white wine vinegar
1 large egg
1 clove garlic, chopped
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
½ cup good-quality vegetable oil
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving
1 gram carbs; 19 milligrams cholesterol; 207 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 23 grams fat; 84 milligrams sodium; 1 gram protein
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 chives, tarragon, parsley, vinegar, egg and garlic into a blender or food processor. Add the mustard and one tablespoon olive oil. Process for 10 seconds, then add the oils in a thin stream very slowly while you process. Keep adding oil until the mayonnaise is thick.
- Step 2
Season and refrigerate.
Private Notes
Comments
Easy is right! l don't know why I've been such a hand-whisker in the past. Senseless purist notions!
I subbed the wine vinegar with lemon juice and used a handful of basil leaves instead of tarragon, etc. listed here. Also a quick shake of cayenne pepper finished it off with a nice zing.
Great recipe. Took five minutes. Purist notions be damned.
1/2 lemon's juice & 1 t salt made this perfect!
Substitute egg for an avocado and/or coconut mile for vegan. delic
Easy is right! l don't know why I've been such a hand-whisker in the past. Senseless purist notions!
I subbed the wine vinegar with lemon juice and used a handful of basil leaves instead of tarragon, etc. listed here. Also a quick shake of cayenne pepper finished it off with a nice zing.
Great recipe. Took five minutes. Purist notions be damned.