How to cook
Beat the egg in a narrow and tall bowl. Add the salt, lemon juice, parsley, mustard and garlic in pieces.
Pour half of the olive oil. It should not be one of the strongest and most bitter extra virgin oils, but lighter. You can also use sunflower oil.
Position a liquidizer on the bottom of the container and switch it on without moving it until the mixture emulsifies at the bottom and turns white. Then pour a thin stream of the remaining olive oil and gradually pull the appliance up until the whole mixture turns white. Move smoothly to the walls, so it can thicken evenly.
When the homemade mayonnaise is ready, add the herbs, stir and serve.
Store it up for to 2-3 days maximum, in the refrigerator, covered with a lid or cling film.