Ravigote Sauce

• 1/4 cup chopped yellow onion
• 2 teaspoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 teaspoons fresh chopped parsley
• 1 large egg*
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne
• 1 cup vegetable oil

1. Put the onion, mustard, lemon juice, parsley, egg, salt and cayenne in a food processor or blender and blend for 30 seconds.
2. With the motor running, slowly drizzle in the vegetable oil, the mixture will thicken slightly.
3. Check seasoning.
4. Yield: approximately 1 1/2 cups
5. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
6. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

yellow onion, mustard, lemon juice, parsley, egg, salt, cayenne, vegetable oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/ravigote-sauce-recipe.html (may not work)