| egg yolk | 1 |
| dry mustard | 1 T |
| distilled vinegar | 1 T |
| olive oil | 3/4 c |
| sour gherkins | 2 T |
| capers | 1 T |
| yellow or white onion | 1 T |
| red pepper sauce | to taste |
| salt | to taste |
| white pepper | to taste |
Finely chop the gherkins, capers and onions. Put the egg yolk, mustard, red pepper sauce and vinegar in a bowl and beat with a wire whisk. Gradually add the oil while continuing to beat vigorously. When the sauce has thickened, add the chopped gherkins, capers and onions along with the salt and pepper. Blend well and chill for at least one hour.
This recipe is from The New York Times, 23 September 1981.
Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 4–7.
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