For the herb mayonnaise, first put the egg in a tall narrow container, season with cinnamon, pepper, salt and mustard.
Empty the oil into a milk jug and work it leisurely into the egg in a steady stream with the blender. Next, fold in the curd cheese, then the kitchen herbs and capers. Season again.
Pour the mayonnaise into a bowl. Arrange cooked ham slices on a platter, decorate with radishes, spring onions cut into coarse rolls and fresh cress.
Herb mayonnaise goes well with colored hard-boiled eggs, which are placed on the Easter table as a decoration.
Preparation Tip:
The herb mayonnaise also goes well with meat or as a dip.
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