Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Egg yolk
1 t 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.
