I haven’t been making mayonnaise lately because there is a big scare about bacteria in raw eggs. I am including the recipe for information purposes. You can make the green mayonnaise by adding the herbs to regular store-bought mayonnaise. Some markets carry pasteurized eggs in the shell so that would work best, I think.
Whiz the egg and yolks in the food processor until light, add oil in a tiny stream as the processor spins, never adding too much at a time. This allows the eggs to absorb the oil without separating. If it’s getting too stiff, stop with the oil. Then add the other ingredients, adjust seasoning.
Great with crudite (fresh vegetable appetizer) or for sandwiches, fish and cold meats.
Chop until very fine in a food processor:
About a tablespoon each of trimmed: fresh parsley, thyme, oregano, marjoram, chives,a little tarragon, sage or whatever fresh herbs are available.
A clove of fresh garlic a little piece of frozen spinach squeezed dry in a towel for added color. (Optional)
Add to mayonnaise, taste for salt, add more lemon juice or vinegar to taste. You can dilute with cream and/or vinegar for a great salad dressing.