Recipe (click to expand)
|2||tablespoon||prepared mustard, such as Dijon or Dusseldorf|
|1||tabasco sauce, few drops|
|1||pepper, freshly ground|
|1||cup||light olive oil, or a combination of olive oil and vegetable oil|
|1||lemon juice, to taste|
|1/4||cup||parsley, fresh, finely chopped|
|3||tablespoon||onion, finely chopped|
|1/4||cup||cornichons, finely chopped OR sour pickles|
|3||tablespoon||capers, drained, chopped|
|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.