Fine Herb Remoulade

Give all of the herbs a good rough chop, and set aside for later use. In a mixing bowl or food processor add egg yolks, Dijon mustard, vinegar, a squeeze of 1/2 a lemon, and a hefty pinch of salt. Begin to whisk or run food processor for about a minute until the mixture becomes a bit frothy and it turns from a dark yellow to a lighter tan color. Then begin adding olive oil while mixing two drops at time until the mixture begins to slowly thicken. It is detrimental to begin adding the oil slowly enough that it mixes nicely into the mixture. This is called emulsifying, and you are essentially making a mayonnaise. The thicker the sauce becomes the faster you can add the oil. When the olive oil is gone begin adding the other oil slowly until the mixture becomes the consistency of a loose store bought mayonnaise. At this point taste and decide if you want to add more vinegar or lemon, salt, or possibly a bit of water if it seems too strong. The more you experiment with this technique the better you will get. This recipe should make around two cups of mayo. Transfer the mayo into another bowl if you've used a food processor, and fold in all of the herbs, capers, and cornichons. Taste again and decide if it needs additional seasoning (salt), acid (vinegar or lemon), or if you'd like more herbs or pickled vegetables. Let sit for a few hours before serving so that all the flavors can have a moment to find each other and become friends. Store in fridge for up to five days.