Pick enough parsley for 25 grams of leaves. I use flat parsley. Transfer the parsley and the chives into a blender and also add the neutral oil.
Blend it till the temperature is 65 °C. It will heat up from the friction.
Once it’s done pour it into a bowl that’s sitting on some ice water. By cooling it down as fast as possible you keep the vibrant green color.
Now normally I would pass the oil through a fine sieve, but because I’m using this mayo as a seasoning for the lobster salad I leave the herb solids in. They still have a great flavor and for the presentation it doesn’t matter.
The chives & parsley mayonnaise
Once the oil has cooled down completely measure 180 grams into the blender and also add the egg white, the sushi vinegar, the salt and the crushed ice or ice cubes.
Now blend it till fully emulsified. The ice will keep the mayo cool and ensure a strong emulsion will form.
Then transfer it into a piping bottle and let it set in your fridge for at least 1 hour.
