INGREDIENTS
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2 large egg yolks
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Juice of 1 lemon (2 1/2 to 3 tablespoons)
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Coarse salt and freshly ground pepper
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3/4 cup canola oil
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2 tablespoons sherry-wine or Champagne vinegar
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2 tablespoons chopped fresh flat-leaf parsley
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2 tablespoons finely chopped cornichons
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2 tablespoons capers, rinsed and drained
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1 tablespoon chopped fresh dill
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1 tablespoon thinly sliced fresh chives
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1 tablespoon chopped fresh tarragon