1 medium Shallot, minced
1 Tbsp Fresh Thyme, chopped fine
2 Tbsp Fresh Basil, chopped fine
2 tsp Fresh Oregano, chopped fine
1 tsp Fresh Rosemary, chopped fine
1 tsp Capers
1 Anchovy filet
1 tsp Dijon Mustard
1/4 cup Lemon Juice
1/4 cup Champagne Vinegar
3/4 cup Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper, coarsely ground
- Using a Mortar and Pestle, crush the Anchovy, Capers, and Shallots with the Herbs.
- Wisk in the Egg and Dijon Mustard.
- Add the Vinegar and Lemon Juice, and mix well.
- Whisk in the Olive Oil.
- When the Olive Oil is finished, taste, and add Salt and Pepper to taste.
Makes about 1 cup.