Ingredients

Method

Part A

• 1 large shallot diced
• 2 cloves garlic sliced thin
• 1/4 cup parsley chopped
• 1/4 cup fresh cilantro chopped
• 1 cup fresh basil chopped
• 1 tsp. sea salt
• pinch of ground pepper
• 1 tbsp. honey

Part B

• egg yolk
• 2 tbsp. dijon mustard

Part C

• 350 ml olive oil

Part D

• 100 ml white balsamic vinegar

1. Puree Part A then add to mixing bowl
2. Whisk in Part B
3. Slowly Pour in Part C while constantly whisking (incorporating should take 3 – 5 minutes)
4. Slowly whisk in Part D