GREEN SAUCE

Preparation Method :

• Spoon 5 tablespoons of the oil into a small bowl. Add the lemon juice, vinegar, sugar, salt and mustard. Heat, uncovered, on Defrost for 4 minutes or until very hot.
• Break the eggs into a blender and add the hot oil mixture. Blend until smooth.
• With the machine running add in the remaining oil in a thin steady stream.
• Transfer to a bowl. Cover and chill until cold and thick. Stir in the chopped parsley, snipped chives, watercress and chopped tarragon.
• Keep refrigerated in screw-topped jar.