In a large non-reactive bowl, combine the ingredients and mix. Use or store.
The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepens over time) but the sauce will lose its looks. If this bothers you, make and store the sauce "base" only, then chop and add herbs an hour before serving it. Or strain out any tired herbs from "old" sauce and replace them with fresh.
NOTE: Add grapeseed oil to the sauce in the proportion of 2 oil to 1 sauce. You'll have a great vinaigrette that's perfect for seafood and celery-root salads.
Use the sauce for "ceviche cooking" cod, salmon, and shrimp. Marinate chicken legs and thighs in the sauce, then fry