1 bunch parsley
1 bunch watercress
1/2 c. safflower oil
1/2 c. Wesson oil
1/3 c. tarragon vinegar
2 egg yolks
8 shallots or 4 cloves garlic
2 tsp. dry mustard or dijon mustard
1/3 to 1/2 c. half & half

Put all ingredients in blender and mix well. Makes 2 cups. Other optional ingredients (1 teaspoon each) : Horseradish, MSG, and Worcestershire sauce. Recipe calls for this, but I omit them.