Herb Mayonnaise (Sauce fines herbes)

• 1 egg yolk
• 1 teaspoon imported mustard
• 1 tablespoon white-wine vinegar
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped fresh tarragon
• 2 tablespoons finely chopped cornichons (small sour gherkins)
• 2 tablespoons finely chopped drained capers
• 1 tablespoon finely chopped shallots
• 1 cup olive oil
• Salt to taste, if desired
• Freshly ground pepper to taste

1. Put the egg yolk, mustard, white-wine vinegar, parsley, tarragon, cornichons, capers and shallots in a mixing bowl.
2. Start beating with a wire whisk while gradually adding the oil.
3. Beat until thickened.
4. Add salt and pepper.

egg yolk, imported mustard, whitewine vinegar, parsley, tarragon, cornichons, capers, shallots, olive oil, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1461 (may not work)