You can use any combination of fresh herbs you wish here. The points to remember are (1) only the leaves should be used; (2) they should be well minced; (3) avoid using large quantities of the strong-flavored herbs, such as rosemary, sage, or thyme. Choose milder-flavored ones, like parsley, basil, or dill. You want the mayonnaise to be fragrant, not pungent.
1 cup mayonnaise
⅓ cup minced fresh herbs of choice
1 scallion, minced (white and green parts)
1 teaspoon Dijon mustard
1 tablespoon champagne vinegar
In a small bowl, stir together all the ingredients until well combined. The flavor will develop if you let it stand briefly before serving. Keep covered in the refrigerator for up to 3 days.
Makes 1 ½ cups