If you are concerned about raw eggs, use store-bought mayonnaise, and begin at step 3. The sauce can be made ahead and refrigerated in an airtight container for up to 2 days.
Recipe information
Yield
makes about 2 cups
Ingredients
1 large whole egg
2 large egg yolks
1/2 teaspoon coarse salt
Pinch of sugar
1/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
1 to 2 tablespoons fresh lemon juice
3/4 cup canola oil
1 tablespoon capers, drained and chopped
2 teaspoons Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon snipped chives
1 tablespoon minced shallot
Preparation
Step 1
Place the egg, egg yolks, salt, sugar, and pepper in the bowl of a food processor. Process until blended.
Step 2
With the machine running, slowly drizzle the olive oil through the feed tube. Add 1 tablespoon lemon juice, then slowly drizzle in the canola oil through the feed tube. Season with more lemon juice, salt, and pepper, if needed.
Step 3
Stir in the capers, mustard, parsley, tarragon, chives, and shallot, and serve immediately.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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