Add parsley and dill to mixer bowl, chop for 1 sec/speed 9/MC on.
Add gherkins and capers to mixer bowl, chop for 2 sec/speed 5/MC on. Set aside.
Without washing the mixer bowl, insert butterfly and put yolk, lemon juice and mustard in. Emulsify for 1 min/37°C or 100°F/speed 1/MC on.
Set timer for 3 min/37°C or 100°F/speed 3. Slowly drizzle olive oil in.
When finished, add reserved herb mixture and combine for 4 sec/speed 2/MC on. Taste and adjust salt or lemon juice if required.
Can be stored in a sterilised jar for 1-2 weeks in the fridge. Bellini Users Use blunt blade for this recipe At step 2 chop for longer if necessary At step 3 and step 4 you'll need to use 40°C or 105°F if you're using a Supercook