1 egg yolk
1 tsp. wine vinegar
2 tbsp. Dijon-style mustard
A few drops of Tabasco
Salt to taste, if desired
Freshly ground pepper to taste
1 c. oil, preferably a light olive oil
1/4 c. finely chopped parsley
3 tbsp. finely chopped green onions
1/4 c. finely chopped cornichons or sour pickles
3 tbsp. chopped drained capers

Place the yolk in a mixing bowl and add the vinegar, mustard, Tabasco, salt and pepper. 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 the lemon juice, if desired. Add the remaining ingredients and blend well. Yield: about 1 1/2 cups.