1. Whisk together the egg yolks, mustard and vinegar

2.  Start to add the oil, a few drops at a time at first, whisking constantly.  As the mixture begins to emulsify, add the oil in a thin and steady stream until you have a thick and creamy mayonnaise.

3.  Taste, season with salt and pepper and add a squeeze of lemon juice.  Stir in the onion, gherkins, capers, olives and parsley.  The sauce should be piquant, chunky and have the consistency of very thick double cream.

Ingredients:

2 Egg yolks

1 tbsp.  Dijon Mustard

1 tbsp.  White-wine vinegar

200ml Vegetable oil

A squeeze of lemon juice

1/2  Red onion - Chopped

1 tbsp. Gherkins - roughly chopped

1 tbsp. Capers - roughly chopped

4 -5 Green olives

A small handful of parsley - finely chopped