• 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..

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