1 Egg yolk Combination of olive oil
1 ts Wine vinegar And vegetable oil
2 tb Prepared mustard, such as Lemon juice to taste
Dijon or Dusseldorf 1/4 c Finely chopped parsley
Few drops of Tabasco Sauce 3 tb Finely chopped onion
Salt 1/4 c Finely chopped cornichons
Freshly ground pepper Or sour pickles
1 c Light olive oil or a 3 tb Chopped drained capers
Place the yolk in a mixing bowl and add the vinegar, mustard, Tabasco,
salt and pepper to taste. Beat vigorously for a second or two with a wire
whisk or electric beater.
Start adding the oil gradually, beating continuously with the whisk or
electric beater. Continue beating and adding oil until all of it is used.
Add more salt to taste if necessary, and the lemon juice.
Add the remaining ingredients and blend well.
Yield: about 1 1/2 cups. The New New York Times Cookbook, by Craig
Claiborne with Pierre Franey, Times Books, NY, 1975.
Yields
4 servings