Sauce Gribiche

• 1 egg yolk
• 2 teaspoons no-salt mustard
• Freshly ground pepper to taste
• 1 tablespoon red-wine vinegar
• 1/4 teaspoon Tabasco sauce
• 1 cup corn, peanut or vegetable oil
• 1/4 cup finely minced onion
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped bottled no-salt sweet peppers
• 1 tablespoon finely chopped bottled no-salt hot cherry peppers
• 1 tablespoon finely chopped fresh basil
• 1 hard-cooked egg, put through fine sieve

1. Put yolk in mixing bowl and add mustard, pepper, vinegar and Tabasco.
2. Start beating briskly while adding oil.
3. Beat briskly until all oil is added.
4. Add remaining ingredients and blend well.

egg yolk, nosalt, freshly ground pepper, redwine vinegar, tabasco sauce, corn, onion, parsley, salt, salt, fresh basil, egg

Taken from cooking.nytimes.com/recipes/10155 (may not work)