Green Goddess Aïoli

Makes about 3 cups 

4    large egg yolks 
1    tablespoon fresh lemon juice 
1    scant teaspoon Dijon mustard 
1    cup olive oil 
¾    cup vegetable or grapeseed oil 
2    garlic cloves, peeled  
1    teaspoon kosher salt 
½   teaspoon freshly ground black pepper 
1    cup packed parsley leaves  
½   cup packed basil leaves 
¼   cup packed chives 
¼   cup packed tarragon leaves 
1    tablespoon capers 
2    tablespoons cold water 

1. Add the egg yolks, lemon juice, and mustard to the work bowl fitted with the metal chopping blade. With the unit running, add the oils through the feed tube slowly, beginning drop by drop, until all the oil is incorporated and the mixture is completely emulsified.  

1. Add the garlic, salt, and pepper; pulse to combine. Add the herbs and capers; chop using 10 to 15 pulses. With the machine running, add the cold water through the feed tube, processing until combined and smooth. Store in an airtight container in the refrigerator for up to 4 days.