SAUCE:

9 egg yolks
1 oz. Dijon mustard
9 c. salad oil
1 tbsp. salt
1/4 c. white vinegar

Allow eggs to warm to room temperature. Place all ingredients into food processor; add oil real slowly. Keep a few ice cubes to cool sauce.

GALLANT:

5 shallots, chopped fine
1 bunch green onions, chopped fine
2 bunches tarragon, chopped fine
1 bunch thyme, chopped fine
1 bunch parsley, chopped fine
1/2 lb. dill
3 oz. white wine
1/8 tsp. cayenne pepper
White pepper to taste
Lemon juice

Stir all ingredients until well mixed. Pour sauce and toss well. Can be served over salad, meats, poultry or fish.