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Serves | Prep Time 10 | Cook Time


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.

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