Homemade mayonnaise dressed in green!

Fresh, green herbs can be used to boost up the taste of various dishes but also to give a twist to the classic (and boring according to some) mayonnaise making it more interesting. Better to have all the ingredients at room temperature

Recipe of Thalia Tsichlaki,

from "BHMagazino" of "TO BHMA" newspaper (2009)

Ingredients (for 6 people):
⅓ of a bunch of flat-leaf parsley
⅓ of a mixed bunch of herbs like chives, fennel fronds and dill
⅓ of a bunch of sorrel
1 egg yolk
1 egg
2 tbsp of lemon juice
2 large cloves of garlic, already roasted with the skin on
100ml of good quality olive oil
175ml of sunflower oil
fine salt
pepper

Method:
Finely chop the herbs and the sorrel.

In a blender put the egg yolk, the whole egg, the lemon juice and the garlic flesh (mashed with a fork) and whiz until the ingredients come together.

Add the herbs and the sorrel in the blender, season with salt and pepper and then, while beating, gradually start to incorporate in a constant but slow flow small quantities of the two oils. You keep working on the mixture until it is thickened and gets a creamy consistency.

Note:
If you prefer a lighter texture, thin the mayonnaise adding, towards the end, a small quantity of warm water