Ingredients:
• 1 egg yolk
• 1/4 teaspoon dijon mustard
• 3/4 cup canola oil
• 1 teaspoon fresh lemon juice
• Salt and Pepper
• 2 cornichorns, finely chopped
• 1 1/2 teaspoon chopped fresh parsley leaves
• 1 1/2 teaspoon chopped fresh chives
• 1 1/2 teaspoon chopped fresh chervil
• 1 1/2 teaspoon chopped fresh tarragon leaves
• 1 tablespoon capers

Make a mayonnaise by whisking together egg yolk and mustard in a medium bowl until thick. Gradually add oil in a slow, steady stream, whicking constantly until oil has been incorporated and mixture is emulsified. Stir in lemon and season to taste with salt and pepper.

Add cornichons, parsley, chives, chervil, tarragon and capers to mayonnaise and stir to combine thoroughly. Remoulade keeps uncovered and refrigerated for up to 1 week.

Makes 1 cup