Ingredients

Steps

• Boil the vinegar, parsley stalks, and chervil in a small saucepan.
• Simmer the liquid until it reduces to 15ml.
• Strain the liquid through a sieve and discard the herbs.
• Blend egg yolks, mustard powder, and the infused vinegar in a food processor.
• Gradually incorporate the oils while the blender is running until thickened.
• Season the mayonnaise with salt, pepper, and lemon juice.
• Mix the cooked beetroot and chives into the mayonnaise.
• Serve on a plate with rocket drizzled with olive oil.