A whole range of flavor possibilities can be achieved by varying the herbs in this recipe, and adding the yogurt both frees up the consistency and gives a welcome tartness.
1 egg yolk
1 cup packed fresh green herbs (basil, oregano, garlic, chives, parsley, and tarragon, or whatever is available)
1 tablespoon wine vinegar
1 teaspoon Dijon mustard
2/3 cup corn oil, more or less
1/2 cup yogurt (optional)
Pepper to taste
Place egg yolk, herbs, vinegar, mustard, and 2 tablespoons of the oil in a food processor or blender. Mix until smooth. Slowly dribble in more oil as needed to make a smooth mayonnaise. To make the consistency of salad dressing, add yogurt, season with pepper, and mix well.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.