1cBasil And Other Herbs, Coarsely Chopped and Packed To Equal 1 CupI used basil, parsley, chives and thyme
1Juice of 1 Lemon
1tbspSherry VinegarRed wine vinegar is a fine substitute
½-1tspSalt or to tasteAdd after anchovies and adjust as needed
6dropsHot Sauce (Tobasco)
Using a high powered blender or hand held blender, start blending egg yolks and garlic. Add half of herbs and lemon juice if you need to add more volume to reach the blades.
With blender running, slowly start adding oil. Start with a few drops at a time until it starts thickening and then you can start adding it faster.
Once half of oil has been incorporated, add rest of ingredients except salt and then continue blending and adding oil until finished. If sauce gets too thick, add a little water a teaspoon at a time until desired consistency is reached. Taste and adjust salt blending well after adding.
Serve immediately or refrigerate up to 4 days and serve with raw or blanched veggies. This French sauce is very versatile and is delicious on salads, sandwiches and chicken too!