More Great Recipes: Appetizer | Birthday | Christmas | Condiment, Sauce


User Avatar
Member since 2006
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves | Prep Time 10 | Cook Time

Why I Love This Recipe

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.

Ingredients You'll Need

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.

Questions, Comments & Reviews

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Have cooking questions? Chat with BakeBot AI for quick answers!

Plus, I can help you customize recipes on BakeSpace, making modifications a snap.

Want to create a new recipe or upload an existing recipe? Use our BakeBot AI Recipe Maker in the menu bar.
Want to create a recipe? Try our BakeBot AI Recipe Maker!