Ingredients

Check off ingredients as you go

Serves 4 (one large bowl)

• 2 egg yolks (extra-fresh)
• 1 level tablespoon mustard
• 200ml (¾ cup) neutral oil
• 100ml (⅓ cup plus 1 tablespoon) olive oil
• 1 shallot, minced
• 2 tablespoons chopped pickles
• 1 teaspoon chopped capers
• ½ teaspoon garlic powder
• 1 tablespoon chopped chives
• 1 teaspoon chopped parsley
• a drizzle of lemon juice (or sherry vinegar)
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

1. In the bowl of a food processor, combine two egg yolks, mustard, and salt. Start whisking, then add the oil in a thin stream, allowing time for each addition to incorporate fully.

2. Once thickened to desired consistency, transfer to a serving bowl and add the remaining ingredients (pepper, shallot, pickles, capers, garlic, chives, parsley, and lemon juice). Refrigerate until ready to serve.

Variations

• Some add 1 tablespoon minced white onion and 1 teaspoon tarragon.