A whole range of flavor possibilities can be achieved by varying the herbs in this recipe, and adding the yogurt both frees up the consistency and gives a welcome tartness.
Yield: Makes 1-1/4 cups.
- 1 egg yolk
- 1 cup packed fresh green herbs (basil, oregano, garlic, chives, parsley, and tarragon, or whatever is available)
- 1 tablespoon wine vinegar
- 1 teaspoon Dijon mustard
- 2/3 cup corn oil, more or less
- 1/2 cup yogurt (optional)
- Pepper to taste