Green Herb Mayonnaise

1. Rinse the spinach, watercress and parsley under cold water and put these into a medium saucepan. With the heat turned to medium, stir the leaves around until everything has wilted, then tip them into a colander and rinse under cold water to keep the color.
2. Squeeze out excess moisture very carefully, thoroughly pressing and squeezing with a wooden spoon.
3. Chop the fresh tarragon and fresh chives with Braun’s MultiQuick 7 1.5 cup-chopper attachment. Then transfer the cooked leaves, chopped tarragon, chopped chives and the already prepared mayonnaise into Braun’s MultiQuick 7 food processor attachment with chopping blade. Attach to the hand blender and blend until the mixture is silky smooth. Season with lemon juice and salt and pepper.

Basic Mayonnaise Recipe

1. Place the egg yolks, vinegar, salt and pepper and the mustard into Braun’s MultiQuick 7 food processor attachment with chopping blade. Attach the Hand blender and pulse once or twice to create a smooth purée.
2. While the motor is running, add the vegetable oil and olive oil through the filling tube and the mixture will change consistency as you blend emulsifying into a thick, rich sauce. If the mayonnaise is too thick, you can easily fill a teaspoon of water through the filling tube and thin down the mixture.
3. Then add lemon juice and salt and pepper, to taste.
4. The mayonnaise can be served at once or kept in the fridge for up to 2 days. 

Note: Make sure the food processor is thoroughly cleaned and dried before making the recipe.