1 large clove garlic
2 large eggs
1/4 cup white wine vinegar
½-1 tsp salt
2 tsp Dijon mustard
11/2 cups fresh herbs (parsley, plenty of fresh dill, mint, or basil)
11/2 cups canola oil
Peel garlic and place this with all the ingredients (except canola oil) into a your food processor. Mix and blend well and a slow speed at first then increase the speed as you drizzle in slowly the oil in. Process till smooth and creamy. Keep in airtight container in fridge until needed.
* Do not be alarmed if it is not as thick as desired when you make it – it is not a mayonnaise – but it will thicken more in the fridge and you do want it on the thinner side to drizzle over the warm potatoes and salmon.