A year ago today we were in San Francisco enjoying an unforgettable meal at Chez Panisse in Berkley. I remember the date because the menu is still hanging on our fridge, along with the menu from Per Se in New York. These are the two best restaurant meals of my life.

One of my favorite dishes from Chez Panisse was the Heirloom Tomato Salad with Chervil Mayonnaise. Homemade mayonnaise is easy to make in a blender or food processor and something completely different and much more fantastic than anything in a jar from the grocery store.

This recipe will make more mayonnaise than what you will need so use the leftovers to make a delicious chicken salad with grapes and roasted pecans, sandwiches, potato salad, or a sauce for grilled fish. Use it quickly because it will perish after a few days.

Heirloom Tomato Salad with Chervil Mayonnaise
Mayonnaise recipe from “Crescent City Cooking” by Susan Spicer

If chervil is unavailable, substitute another soft herb like tarragon and/or basil.

An assortment of colorful heirloom tomatoes and cherry tomatoes, 2 tomatoes and 1/2 cup cherry tomatoes per person

A few tablespoons chervil mayonnaise, recipe below

Fresh chervil (or tarragon/basil) for garnish

drizzle of good balsamic vinegar

flaky sea salt

Cut tomatoes into slices and wedges. Place decoratively on a plate. Top with halved cherry tomatoes and a few tablespoons of herb mayonnaise. Garnish with fresh herbs, balsamic vinegar, and salt.

Chervil Mayonnaise:

2 egg yolks plus 1 whole egg

1/2 teaspoon salt

1 heaping tablespoon dijon mustard

juice from one lemon, 2-3 tablespoons

1 tablespoon red wine or cider vinegar

1 1/2-2 cups neutral oil, like light olive oil or grapeseed oil, or a combination

1 tightly packed cup fresh chervil, tarragon, or basil, roughly chopped

Place the egg yolks and egg in the bowl of a food processor or blender. Add the salt to the eggs, to help them “cook” a bit so they will better absorb the oil. Add the mustard, lemon juice, and vinegar and process for 15 seconds. Slowly drizzle in the olive oil, stopping about halfway and adding about 1 teaspoon of water. Add the herbs. Continue drizzling some or all of the remaining olive oil, to the desired consistency - the more you add the tighter it will be. Taste for seasoning. Scrape the mayonnaise into a lidded container and store in the refrigerator for up to 3 days.