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With the many herbs she grows, Barbara makes Herb Vinegar by steeping two parts herbs in one part vinegar. She lets the mixture stand a few weeks then caps tightly for storage. She uses her vinegar in the following recipe which calls for more tresh herbs from her garden:
Green Mayonnaise
1 egg Vi tsp. salt '/j tsp. dry mustard or 2 tbs. Dijon-style mustard
2 tblsps. and 1 tsp. herb vinegar dash cayenne
Vi cup olive oil Vi cup vegetable oil 2 tblsps. each parsley, chives and dill Put everything but oils in the blender and process with herbs. Drip in the oil very slowly until desired consistency is reached for mayonnaise.
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