Step 1

Place all ingredients in a food processor to emulsify.

Step 2

Alternatively, if you don't have a mini food processor, mince the preserved lemon into small pieces and chop your herbs. Then place all ingredients—except oil—in a bowl. Slowly whisk in oils to emulsify.

Step 3

Taste for seasoning, adjust if necessary to your liking.

Step 4

Store in a sealed container in the refrigerator. But if using within a few hours of when you make it, leave it out so the oil doesn’t congeal. If it does congeal in the refrigerator, just let it come to room temp or add a touch of lemon juice and whisk and it will come back to a smoother consistency quickly.