I used to make homemade mayonnaise for the restaurant. Its really not that hard if you have a food processor. This recipe is for a homemade version but you could save yourself time by just adding any herb combos to ready made mayo. But try it once ...homemade is such a better product. It doesnt have the fillers or preservatives in it and it doesnt last as long but it tastes so good you probably would use it all up anyway. BTW I used to have to make this by hand with a wire whisk slowly beating the oil into the other ingredients. That is the classic way but omg your arm will fall off first! At home I use my processor. Who wants to work that hard!
2 Egg Yolks
1 Pinch Salt
1/2 Teaspoon Dijon Mustard
1 1/4 Cups Olive Oil
1 1/2 Tablespoons White Wine Vinegar
1/2 Tablespoon Lemon Juice
1/4 Cup Chopped Mixed Herbs: Chervil, dill, chives, tarragon, garden cress and parsley
The first six ingredients should be at room temperature before you start. Break the egg yolks into a bowl. Beat with a wooden spoon, adding a pinch of salt. Add the mustard and beat again.
Put the oil in a small pitcher, and start to add it to the egg yolks very slowly, literally drop by drop to start with, beating continuously. After a few moments an emulsion will have been formed and you can start to add the oil in a very thin trickle. When half the oil has been slowly blended into the mixture, it can be added more quickly, but continue beating all the time. If it gets too thick to work easily, add a very little of the vinegar, not more than a teaspoonful.
When all the oil is finished, add the remaining vinegar and lemon juice, tasting as you do it and stopping when you feel it is tart enough. If at any point the sauce separates, start again either with a third egg yolk, into which you beat the curdled sauce very, very slowly, or with a teaspoon of Dijon mustard in place of the egg yolk. When the sauce is finished, stir in the chopped herbs.