The Everything Sauce

• 2 tablespoons white vinegar
• 6 cornichons
• 1 cup flat leaf parsley, chopped
• 1 garlic clove
• 1 anchovy fillet
• 14 cup capers, drained
• 2 tablespoons onions, chopped
• 2 12 tablespoons Dijon mustard
• 6 tablespoons olive oil

1. Place all sauce ingredients, except the oil, in the bowl of a food processor and chop coarsely.
2. With the machine running, add the oil, drop by drop, until the mixture is creamy; do not overmix.
3. Refrigerate, tightly covered, until ready to use.

white vinegar, cornichons, flat leaf parsley, garlic, anchovy fillet, capers, onions, mustard, olive oil

Taken from www.food.com/recipe/the-everything-sauce-356458 (may not work)