Ingredients1 each egg yolk1 teaspoon **** vinegar2 tablespoon prepared mustard, such as Dijon or Dusseldorf1 tabasco sauce, few drops1 salt1 pepper, freshly ground1 cup light olive oil, or a combination of olive oil and vegetable oil1 lemon juice, to taste1/4 cup parsley, fresh, finely chopped3 tablespoon onion, finely chopped1/4 cup cornichons, finely chopped OR sour pickles3 tablespoon capers, drained, choppedPlace the yolk in a mixing bowl and add the vinegar, mustard, tabasco, salt and pepper to taste. 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 more salt to taste if necessary, and the lemon juice.Add the remaining ingredients and blend well.Yield: about 1 1/2 cups.