1/2 teaspoon mustard
11/2 tablespoons vinegar
1 teaspoon powdered sugar
Capers
1/2 tablespoon each, finely chopped
1/2 teaspoon salt
Pickles
Few grains cayenne
Olives
Yolks 2 eggs
Parsley
1/2 cup olive oil
1/2 shallot, finely chopped
1/4 teaspoon powdered tarragon or 1 tablespoon tarragon vinegar.
Mix mustard, sugar, salt, and cayenne; add yolks of eggs, and stir until thoroughly mixed, setting bowl in pan of ice-water. Add oil, at first drop by drop, stirring with a wooden spoon or wire whisk. As mixture thickens, dilute with vinegar, when oil may be added more rapidly. Keep in cool place until ready to serve, then add remaining ingredients.
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