Green Herb Mayonnaise

I do love a pure from-scratch mayonnaise, but they can be runny and they use up a lot of olive oil. Starting with good-quality store-bought mayo and then freshening up the flavor with a yolk and some oil is a fine compromise, and a time-saver. You can use whatever mix of fresh herbs you like—this is just a suggestion.

1 small handful flat-leaf parsley leaves and tender stems

1 small handful basil leaves

Healthy pinch of mint leaves

Healthy pinch of tarragon leaves

Healthy pinch of dill fronds

1 C. Hellmann’s or Best Foods mayonnaise

1 egg yolk

1 tsp. fresh lemon juice

1/2 tsp. kosher salt

Freshly ground black pepper

1/4 C. extra-virgin olive oil

Put the parsley, basil, mint, tarragon, and dill in a food processor and pulse 3 or 4 times to partially chop. Add the mayonnaise and pulse a few more times to blend. Pulse in the egg yolk, lemon juice, salt, and several twists of pepper, then, with the motor running, drizzle in the olive oil and process until the mayo is creamy and fluffy, scraping down the sides of the bowl as needed. Taste (watch the blade!) and adjust with more salt, pepper, or lemon juice. Store in the fridge for up to 2 weeks.