- 1 large egg
- 2 large egg yolks
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 garlic clove
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1¼ cups vegetable oil
- ¼ cup chopped basil, dill, tarragon, cilantro, or sorrel
- Combine the egg, yolks, vinegar, mustard, garlic, salt, and pepper in a food processor or blender. With the motor running, slowly pour in the oil until the sauce is thick and creamy.
- Add the chopped herbs and pulse until combined. Transfer to a covered container.