2 egg yolks
1 tbsp. Dijon mustard
1 tbsp. tarragon vinegar
1/4 tsp. salt
Fresh ground pepper
1/2 c. olive oil
1 c. vegetable oil
1/2 tsp. Tabasco
1/4 tsp. cayenne pepper
2 tbsp. tomato paste
1 tsp. lemon juice
3 drops Angostura bitters
1/8 c. capers, chopped
1 tbsp. caper juice
4 cornichons, finely minced
2 tbsp. heavy cream
1 tbsp. minced parsley

1. In a clean bowl whisk together the yolks, mustard, vinegar, salt and pepper.

2. Add the oils very slowly, drop by drop at first, whisking constantly. You may add the oils a bit faster after the first 1/2 cup has been incorporated.

THE FINISH:

1. To this mayonnaise base add the remaining ingredients, blending well.

2. Refrigerate a maximum of 4 days.