Method

•  Crush the garlic, then mix with the mustard, yolk, and salt in a medium size mixing bowl
• Then pour the oil drop by drop at the start and then in a very fine thread as you whisk like billy-oh
• You want to pour more slowly at the start as you are working to start the yolk emulsifying the oil, then a little more keenly
• If your pour too quickly and it splits, just get another bowl, another egg yolk and start whisking again, adding teaspoons of the split mixture at a time
• Keeps in the fridge for 4 days
• If it is too thick when you come to use it add a T of warm (to hot) water at a time
• Add the herb just as you serve