Sauces
A
1 egg
1T lemon juice
1/2tsp dry mustard
1/4tsp salt
B
1/2C salad oil
1T lemon juice
1/2C salad oil
3T capers
Blend A (in blender) 5 seconds; w/blender running slowly, gradually add B, one ingredient at a time and very slowly, then HALF of the capers. Stir in rest of capers. Cover and chill at least 24 hours.