Steps
- Pulse 1 large pasteurized egg yolk, 1 teaspoon of Dijon mustard, and 2 tablespoons of lemon juice in a blender.
- Blend while slowly pouring in 1 cup of olive oil, until pale and thick.
- Add 1 cup of flat-leaf parsley leaves, 3 tablespoons of minced chives, 2 tablespoons of tarragon leaves, 2 teaspoons of anchovy paste, and 1 chopped garlic clove. Blend until smooth.
- Stir the herb mayonnaise into ¾ cup of plain Greek yogurt. Season with salt.