1 egg
1 tbsp. drained capers
1 clove garlic
1 tbsp. white wine vinegar
1 c. salad oil

In blender or food processor, combine egg, capers, garlic and vinegar. Whirl until blended. With motor running, gradually add salad oil in a thin steady stream, until fully incorporated. If made ahead of time, cover and chill up to 2 days. Garnish with capers. Makes 1 1/2 cups.