• Preparation Time: 10
  • 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


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..

Bakespace Favicon Bakespace
View Full Recipe

Found Country:US image description
Back to top