Ingredients
2 tbsp vinegar from apples
1 egg yolk
1 whole egg
2 cups of French mustard
2 tbsp fresh basil leaves
2 tbsp fresh oregano leaves
Salt
Black pepper
1 tsp sugar
¼ cup yogurt
Method
1. Place the vinegar, egg yolk, hard boiled egg, and mustard in the blender and process for 10 seconds.
2. Finely chop the herbs, empty them in the processor bowl along with the salt, pepper and sugar and process for 5 more seconds. While the blender is in operation, gradually add the olive oil to produce a thick and smooth purée.
3. Add more olive oil to adjust thickness. While the blender is in operation, slowly spoon in the yogurt. When done with the yogurt, process for a couple of seconds.
4. Place the mayonnaise in a jar, seal with acid-proof lid and refrigerate before use.