Ingredients
3 tbsp picked fresh tarragon
3 tbsp picked fresh chervil
3 tbsp dill or fennel
4 eggs, yolk only
150-200ml/5-7fl oz vegetable oil
2 tbsp white wine vinegar
sea salt, to taste
squeeze of lemon juice
Method
1. Place the yolks and herbs in a food processor and blend together.
2. Slowly add the vegetable oil a third at a time followed by the vinegar and salt.
