S U M M E R  H E R B  A I O L I

Preparation time: 10 minutes, plus chilling

Cooking time: nil

Serves: 4

Season: Fresh herbs are most vibrant during the

summer -- May through August

1 large bunch fresh herbs

(parsley, chervil, sorrel, basil, mint)

300ml olive oil

2 medium eggs

1 tsp Dijon mustard or grainy mustard

1 tblsp red wine vinegar

Sea salt

Freshly ground black pepper

Wash and blot dry all the herbs.  Pull the leaves from the stems.  Pulse chop them in the bowl of a food processor.  Add half of the olive oil, again pulsing to combine.

Separate the eggs.  In a small bowl mix the yolks, mustard and vinegar.  Season with salt and pepper.  Whisk until the mixture is thick and fluffy.  Add the remaining olive oil in a slow steady stream.  Slower is better at this stage, about 1 dessertspoon at a time.  Continue with the herb oil, again in a slow steady stream.  The mixture may loosen, but continue mixing until thick again.  Check for seasoning.  Chill until needed.