0 Add 2 large egg yolks with 1/2 teaspoon of dried mustard, 1/4 teaspoon of sea salt and 3 minced cloves of garlic into a blender or food processor and blend for 10-15 seconds to combine
1 With the blender on low speed, very slowly drizzle 2/3 cup of oil into the egg yolk mixture until completely incorporated
2 Taste and add another pinch of salt, if necessary
3 Add 2 tablespoons of finely chopped herbs and pulse until evenly distributed
4 Store chilled in an airtight container for up to 10 days
