1 Egg yolk
1 ts Wine vinegar
2 tb Prepared mustard, such as
Dijon or Dusseldorf
Few drops of Tabasco Sauce
Salt
Freshly ground pepper
1 c Light olive oil or a
Combination of olive oil
And vegetable oil
Lemon juice to taste
1/4 c Finely chopped parsley
3 tb Finely chopped onion
1/4 c Finely chopped cornichons
Or sour pickles
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