1 egg yolk
2 tsp. mustard
1 tbsp. red wine vinegar
Salt to taste, if desired
Pepper to taste, ground freshly is the best
1 c. corn, peanut or olive oil
1/3 c. finely chopped onions
1 tsp. finely minced garlic
1/4 c. finely chopped capers
1/4 c. finely chopped sour pickles
1/3 c. finely chopped parsley

Put the yolk in a mixing bowl and add the mustard, vinegar, salt and pepper. Start beating with a wire whisk while gradually adding the oil. Beat briskly until all the oil is added. Add the onions, garlic, capers, pickles and parsley. Blend well. Yield 2 cups.