Summary

Ingredients

• 2 egg yolks, room temperature
• 1 tablespoon balsamic vinegar
• 0.5 pinch ½ (s) salt
• 250 ml oil (rapeseed oil)
• 4 clove (s) garlic, peeled
• 2 teaspoons lemon juice
• 1 tablespoon cress
• 1 small bunch chives
• 1 tablespoon basil
• some oil (rapeseed oil)

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Instructions

1. Put the cress, basil and chives in a container and fill up with a little oil. Then grind the whole thing with the hand blender so that a green sauce is formed.
2. Egg yolks and oil must be at room temperature. Mix the egg yolks with the vinegar and salt. Then stir in the 250 ml of oil, stirring constantly (with the whisk or in the Quick Chef using the funnel) first drop by drop and then in a thin stream until a stiff mayonnaise is formed.
3. Squeeze the garlic cloves (cut in the middle beforehand and remove the mostly green germ) and stir in the green herb sauce. Let it steep a little in the fridge. Tastes super intense and like an Italian around the corner (my corner).