Chervil Mayonnaise
Adapted from Leite’s Culinary and The New Portuguese Table (Clarkson Potter) by David Leite The original recipe says to use either a regular blender, or hand blender.
Ingredients
- 1 tablespoon chopped fresh chervil
- 1 teaspoon freshly squeezed lemon juice
- Salt and pepper to taste
Directions
- 1. Mix the cold milk, lemon juice, garlic, and white pepper in a blender. Whiz on high speed for thirty seconds, until light and frothy. If using a hand blender, make the mayonnaise in a tall glass measuring cup.
- 2. With the blender on high speed, very slowly begin to drizzle in the oil, drop by drop, until it begins to thicken and become emulsified.
- 3. Continue to add the oil, in a very thin stream, until the mayonnaise is thick and smooth. Do not try to make this too quickly; the process of slowing incorporating the oil should take several minutes.
- 4. Finely chop the chervil leaves and add them to the mayonnaise, along with the salt. Taste, adding more salt and lemon juice, if desired.
- Serve the sauce at room temperature. The sauce can be refrigerated for up to one week.