1 med. jalapeno chilie (seeded)
2 lg. cloves of garlic
1 sm. lime
2 lg. egg yolks
3 tbsp. minced cilantrotbsp. minced parsley
1/4 c. olive oil
1/2 c. vegetable oil
1/2 c. sour cream
Salt and pepper

Stem, half, seed and minced jalapeno, transfer to bowl. Squeeze in 1 tablespoon lime juice; whisk in egg yolks, herbs and 1 tablespoon olive oil. Slowly whisk in remaining oils. Stir in sour cream, 1/2 teaspoon salt and 1/4 teaspoon pepper. (Cover and refrigerate - up to 2 days).