2 egg yolks
1 tbsp. prepared mustard
1 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. oil
1/3 c. each minced parsley, watercress & spinach
1 tsp. crumbled sage

With a small whisk beat egg yolks, mustard, lemon juice, salt and pepper. Slowly beat in oil, drop by drop at first, then a slow stream until mixture forms a mayonnaise. Fold in parsley, watercress and spinach and sage. Refrigerate overnight. Makes 1 1/4 cups.