This is another trick I first saw at The Naramata Inn (RIP). A vibrant green mayonnaise made with herb oil instead of neutral vegetable oil. I have since seen it on other menus, notably at Toqué. Such a simple idea I can’t believe I hadn’t seen it before.

There is one nuance to the procedure: chlorophyll is very sensitive to acidity, and the sauce will quickly turn a drab, brownish green if you include the normal amount of vinegar or lemon juice. We’ve done some experiments in the garde manger and found that fully acidified green mayonnaise is stable for 24-36 hours. However if you omit the acidic ingredients, the colour is stable for weeks. Of course, the acidity is very important to the flavour, so we now make large batches without any acidifiers, then take small quantities for daily use and whisk in the lemon juice.