In a food processor, blend the egg yolks, mustard and vinegar until smooth
3 egg yolks
1 tbsp of Dijon mustard
1 tbsp of white wine vinegar
2
Slowly add the olive oil to the eggs, taking care not to let the mixture separate. If it looks like it’s going to split, add 1 teaspoon of cold water
500ml of olive oil
3
Season with salt and pepper and add the lemon juice. To finish, add the baby capers, cornichons, shallots and parsley and mix well