S U M M E R H E R B A I O L I
Preparation time: 10 minutes, plus chilling
Cooking time: nil
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
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.