I recreated this recipe based, more or less, on the SFCS lesson, but instead of using a single herb, I used an assortment of what I had on hand. The result was definitely worth repeating. It’s perfect slathered onto toasted sourdough bread and topped juicy, ripe tomatoes, but it would be equally delightful as a dip for steamed veggies or poached prawns, mixed into chicken or tuna salad, or dolloped on a fish taco. You can make this herb mayonnaise using just a whisk and a bowl, but I used a stand mixer with a whisk attachment simply because I'm, well, lazy. It still takes longer than you would think to get the right consistency to your mayonnaise, and requires patience to drizzle the oil in a slow, thin stream, but the result is the same and your arm muscles will thank you.