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" Ensure that all the ingredients are at room temperature, in particular the eggs and oil: this makes emulsifying easier. Put the egg yolks, mustard, and vinegar in a mixing bowl. Add a pinch of salt and pepper. Place the bowl on a dampened dishtowel, to keep it steady, and gradually pour in the oil in a thin stream, whisking all the time with the other hand, until it begins to thicken and forms an emulsion. When all the oil has been incorporated and the mayonnaise is thick, stir in the lemon juice and adjust the seasoning to taste. Add rinsed and chopped capers, chopped chervil, and chopped gherkin, with Worcestershire sauce, to the finished sauce. More Mayonnaise Variations:MayonnaiseTyrolienne SauceAioliRouille SauceAvocado SauceFennel MayonnaiseTartar SauceRed Wine MayonnaiseThousand Island SauceGreen SauceSeville Sauce"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a9351/gribiche-sauce-recipe/?src=shelter_footer>