INGREDIENTS

  • 2/3 cup extra virgin olive oil
  • 1/2 cup cream
  • 1 egg , beaten (or pasteurized egg substitute)
  • 5 teaspoons white wine vinegar
  • 2 teaspoons garlic , minced
  • 2 teaspoons sea salt
  • 1 teaspoon white pepper , freshly ground
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon sugar (optional)
  • 1 hard-boiled egg , minced
  • 2 tablespoons black olives , chopped
  • 1 tablespoon chives , chopped
  • 1 tablespoon fresh parsley , chopped
  • 1 tablespoon capers , minced, drained

DIRECTIONS

  1. Combine the olive oil, cream, egg, vinegar, garlic, salt, pepper, Dijon, dry mustard, and sugar in a jar with a tight fitting lid.
  2. Shake to mix.
  3. Add: hard cooked egg, olives, chives, parsley and capers and shake again.
  4. Store leftovers in refrigerator.