1 large egg
half a level teaspoon sea salt
1 small clove garlic, peeled
half a level teaspoon mustard powder
175ml light olive oil
1 dessertspoon lemon juice
1 tablespoon fresh flat parsley leaves
1 heaped tablespoon capers, rinsed and drained
4 baby gherkhins
freshly milled black pepper
- Break the egg into the bowl of a food processor, add the salt garlic and mustard powder
- Through the feeder tube add the oil in a thin trickle, pouring as slowly as you can, when the oil is in and the sauce thickened add some pepper and all the other ingredients
- Pulse until the ingredients are chopped as coarsely or as finely as you want
- taste and check seasoning and transfer to serving bowl
Keep in a screw top jar in the fridge up to 1 week