If you are concerned about raw eggs, use store-bought mayonnaise, and begin at step 3. The sauce can be made ahead and refrigerated in an airtight container for up to 2 days.

　　

Ingredients

makes about 2 cups

　　1 large whole egg

　　2 large egg yolks

　　1/2 teaspoon coarse salt

　　Pinch of sugar

　　1/4 teaspoon freshly ground black pepper

　　3/4 cup extra-virgin olive oil

　　1 to 2 tablespoons fresh lemon juice

　　3/4 cup canola oil

　　1 tablespoon capers, drained and chopped

　　2 teaspoons Dijon mustard

　　1 tablespoon chopped fresh flat-leaf parsley

　　1 tablespoon chopped fresh tarragon

　　1 tablespoon snipped chives

　　1 tablespoon minced shallot

　　

Step 1

Place the egg, egg yolks, salt, sugar, and pepper in the bowl of a food processor. Process until blended.

　　

Step 2

With the machine running, slowly drizzle the olive oil through the feed tube. Add 1 tablespoon lemon juice, then slowly drizzle in the canola oil through the feed tube. Season with more lemon juice, salt, and pepper, if needed.

　　

Step 3

Stir in the capers, mustard, parsley, tarragon, chives, and shallot, and serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.