1/4 cup walnut oil |
1/2 teaspoon minced garlic |
1/4 cup rich chicken or shellfish stock |
1 teaspoon white wine worcestershire |
1 1/2 tablespoons dijon mustard |
1 teaspoon sherry vinegar (or to taste) |
2 teaspoons chopped fresh chives |
2 teaspoons chopped fresh dill |
1 teaspoon grated lemon zest |
salt and freshly ground pepper, to taste |