Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Egg yolk |
| 1 teaspoon | Wine vinegar |
| 2 tablespoons | Prepared mustard, such as |
| \N \N | Dijon or Dusseldorf |
| \N \N | Few drops of Tabasco Sauce |
| \N \N | Salt |
| \N \N | Freshly ground pepper |
| 1 cup | Light olive oil or a |
| \N \N | Combination of olive oil |
| \N \N | And vegetable oil |
| \N \N | Lemon juice to taste |
| ¼ cup | Finely chopped parsley |
| 3 tablespoons | Finely chopped onion |
| ¼ cup | Finely chopped cornichons |
| \N \N | Or sour pickles |
| 3 tablespoons | 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 1½ cups. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975.