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Ingredients
- 1 extra-large egg yolk
- 1 cup grapeseed oil
- 1 cup flat-leaf parsley leaves
- 1 cup packed watercress, cleaned, tough stems removed
- 2 tablespoons tarragon leaves
- 3 tablespoons minced chives
- 1 clove garlic, chopped
- 2 salt-packed anchovies, rinsed, bones removed (I use oil-packed)
- Juice of 1 lemon
- 1 tablespoon plus 1 teaspoon champagne vinegar
- Kosher salt and freshly ground black pepper
Preparation
Step 1
Put the egg yolk in a bowl (preferably stainless steel, but I use glass). Slowly pour 1/4 cup oil into the bowl, drop by drop, whisking all the time. Continue this way as the mixture thickens. Once the mayonnaise has emulsified, whisk in another 1/4 cup oil in a slow, steady stream.
2.
Puree the parsley, watercress, tarragon, and chives in a blender with the garlic, anchovies, lemon juice, and remaining 1/2 cup oil.
3.
Whisk the herb puree, vinegar, 2 teaspoons salt, and 1/2 teaspoon pepper into the mayonnaise. If the dressing seems too thick, thin it with a little water. Taste for balance and seasoning.