Ingredients

Steps

• Boil vinegar with parsley stalks and chervil in a small saucepan.
• Simmer until the liquid reduces to 15ml.
• Strain the liquid through a sieve and discard the herbs.
• Blend egg yolks, mustard powder, and infused vinegar in a food processor.
• Gradually add oils while blending until the mixture thickens.
• Season with salt, pepper, and lemon juice.
• Spoon the mayonnaise into a bowl and serve.