2 egg yolks, room temperature
1/2 tsp. dry English mustard
3/4 c. olive oil
2 tbsp. distilled white vinegar
1 1/2 c. minced parsley
1/4 c. finely chopped dill pickles
3 tbsp. finely chopped drained capers
1 tbsp. finely chopped drained anchovy fillets
Cayenne pepper
Salt
Freshly ground pepper

Mix yolks and mustard in small bowl. Whisk in oil in slow steady stream. Blend in vinegar. Fold in parsley, pickles, capers and anchovies. Season with cayenne, salt and pepper. Cover and refrigerate until ready to serve. Can be prepared 1 day ahead. Makes about 1 2/3 cups.