Amy Riolo: My homemade herb mayonnaise is as easy to make as it is to enjoy. Let's start by whisking two egg yolks, a whole egg and a tablespoon of lemon juice together in a bowl.
Next, whisk in a-half-a-cup of extra virgin olive oil, just a few drops at a time. Make sure you are whisking well after each addition until the mayonnaise is thick and smooth.
Already popular in the Minorcan community in the 16th century, mayonnaise was popularized in France by Duc de Richelieu's chef in 1756. In 1905 the first readymade mayonnaise was sold at Richard Hellman's New York deli.
Lastly, stirring 1 teaspoon of freshly chopped tarragon, 1 teaspoon of freshly chopped parsley and 1 teaspoon of freshly chopped mint, season with salt and pepper to taste and we are done.
So here is our velvety herb mayonnaise, perfect to slather on a sandwich or delve upon hot fried potatoes. Enjoy!