Homemade Mayonnaise

2 egg yolks
1 1/2 teaspoons Dijon mustard
1/2 teaspoon coarse kosher salt
2 teaspoons freshly squeezed lemon juice
2 teaspoons white wine or champagne vinegar
1 cup light tasting oil, such as grape seed or light olive
1 teaspoon each of 3-4 finely minced fresh herbs, for instance tarragon (for seafood), chives, chervil, parsley, etc.

In a blender or food processor, blend the egg yolks, mustard, lemon juice, vinegar, and salt until smooth. With the motor running, gradually drizzle the oil through the hole in the lid until the mayonnaise is thick and creamy.

Scrape the mayonnaise into a bowl and add the fresh minced herbs. Use a spatula to fold the herbs in, then taste and adjust the seasonings if needed.

The mayonnaise will keep in the refrigerator for a day or two.

Makes about 1 1/2 cups.