Categories: Fish/sea, Sauces 
      Yield: 4 servings 
  
      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.