Makes 1 cup (16 tablespoons)
In blender combine 2 cloves of garlic, salt and pepper and an egg. Blend, then add slowly ¾ cup of oil until emulsified. Add ½ tsp of lemon juice and combine. Add 2 tsp Dijon mustard, 1½ tsp whole-grain mustard, 1 tsp tarragon vinegar, ¼ tsp Tabasco sauce, 2 tsp drained non-pareil tiny capers, chopped, 1 TBS chopped fresh flat-leaf parsley, 1 scallion (3 inches of green left on), very thinly sliced, salt and freshly ground black pepper, to taste.
In blender combine 2 cloves of garlic, salt and pepper and an egg. Blend, then add slowly ¾ cup of oil until emulsified. Add ½ tsp of lemon juice and combine. Add 2 tsp Dijon mustard, 1½ tsp whole-grain mustard, 1 tsp tarragon vinegar, ¼ tsp Tabasco sauce, 2 tsp drained non-pareil tiny capers, chopped, 1 TBS chopped fresh flat-leaf parsley, 1 scallion (3 inches of green left on), very thinly sliced, salt and freshly ground black pepper, to taste.
