Ingredients:
1 cupfresh dill
1 cupfresh flat-leaf parsley leaves and tender stems
1/2 cupcornichons or gherkins (about 12)
2 tablespoonsdijon mustard
2 tablespoonswhite wine vinegar, plus more to taste
1 garlic clove, grated
1 teaspoongranulated sugar
Kosher salt, to taste
Freshly cracked black pepper, to taste
1/2 cupextra-virgin olive oil
Directions:
In a food processor, combine the dill, parsley, and cornichons. Pulse until the ingredients are all coarsely chopped. Scrape down the sides of the food processor and add the mustard, vinegar, garlic, sugar, salt and pepper. Continue to pulse while pouring in the olive oil in a steady stream, until you have a nicely emulsified, but still slightly textured sauce. Taste and adjust the salt, pepper, and vinegar as needed.
Store in an airtight container in the refrigerator for up to 5 days.