This green mayonnaise is the best accessory for cold salmon or trout,
hard boiled egg or cold fish in aspic.
2 egg yolks
a pinch of salt
1/2 teaspoon French mustard
3 dl [0,6 pt] oil
1 1/2 tablespoon white wine vinegar
1/2 tablespoon lemon juice
4 tablespoons chopped herb mix: chervil dill, chives,
tarragon, water cress and parsley
 The first 6 ingredients should have room temperature before you begin. Stir the egg yolks with the salt until thick and bright. Stir in the mustard.
 Pour in the oil dropwise under vigorous stirring. When about half of the oil is stirred in, it can be added in a thin a jet. If the mayonnaise becomes so thick that it is difficult to stir, add about 1 teaspoon of vinegar.
 When all the oil is added, add the remaining vinegar and lemon juice. Taste while stirring, make sure the mayonnaise does not get too sour. (If the mayonnaise separate, the whole process must be started again. Wipe it the mayonnaise dropwise into a new egg yolk.)
 Stir in the herbs when the mayonnaise is finished.