Herbs herbs herbs
It’s hard to choose a favourite
Good food begins with good ingredients and that is the same for herbs. Fresh herbs lend vibrancy and freshness and should not be replaced with dried herbs. I cannot imagine cooking without herbs, they are an essential ingredient. Herbs can be used at the beginning of cooking to give the dish layers and foundations. These are the harder herbs that can endure the cooking process such as; bay, thyme, rosemary, sage and parsley stalks. Where as the softer herbs such as; basil, mint, coriander and parsley are added at the end to enhance flavour or even just to garnish. Food on a plate should appeal to the eye as well as taste and texture. Finishing a plate off with some scattered herbs either chopped or whole can highlight the dish.
3 egg yolks, 2 tsp mustard (more can be added to taste) 350ml rapeseed oil, 350ml olive oil
Juice of 1 lemon, season to taste. 3/4 tbsp of any finely chopped herbs can be used. I like to use a mixture of basil, parsley and chives.
Add the egg yolks and mustard into a bowl or blender and season with salt and pepper. Whisk/blend together until completely combined. Add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Be patient and add little by little making sure it is fully combined before you add the next bit of oil otherwise it will split. Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the lemon juice and season to taste. Finely chop the herbs and stir into the mayonnaise. You can also zest the lemon and sprinkle on top of the mayonnaise for both flavour and garnish.