2 egg yokes
1 teaspoon Dijon mustard
2 teaspoons white wine vinegar
1 cup olive oil
3 tablespoons chopped mixed fresh herbs such as parsley, chervil, or tarragon
2 tablespoons chopped watercress
5 garlic cloves crushed
Salt and ground pepper to taste
Beat together the egg yolks, mustard and vinegar.
Gradually blend in the oil, a trickle at a time whisking well after each addition until thick and smooth.
Season with salt and pepper to taste.
Stir in mixed herbs, watercress and garlic then transfer to serving dish and chill before serving.
Pairs Well With
This is a tangy and garlicky traditional southern French dip. I find it is best served with raw or grilled vegetables or with steamed artichokes. May be served with cold grilled or raw vegetables such as: baby carrots, celery, peppers, artichokes, asparagus, string beans, radishes, endive, fennel, or new baby potatoes.