1 tablespoon fresh lemon juice or white wine vinegar
½ teaspoon fine sea salt
1 tablespoon of boiling water
1 tablespoon minced herbs, we like chives, mint, basil and parsley
Add ¼ cup olive oil, eggs, lemon or vinegar, and salt to the bowl of a food processor.
If you have speeds, turn the processor on the slower speed and let the machine run for 30 seconds.
With the machine running, drizzle the oil through the feeder very slowly. Once you have added all of the oil, which should take about 1 minute, add the water. Let the machine run for 1 minute more until the mixture has emulsified.
Transfer the mayonnaise to a bowl and stir in the fresh herbs.
Store in a sealed glass container for up to three days.
Note: This mayonnaise is not as thick as the commercial version, but we like it better for salads and dressing.