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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

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