Ingredients:

• Juice of 2 Lemons 
• 1 tsp. grated Lemon Zest
• 1 egg yolk (Pasturized egg is prefered)
• 2 Shallots, minced
• 1/4 cup Red Wine Vinegar
• Pinch of Salt & Pepper
• 2 cloves Garlic, crushed
• 2 anchovy filets, mashed
• Olive oil
• 1/2 cup Fresh flat-leaf Parsley, chopped
• 1/4 cup Chervil, chopped
• 1 Tbs. Cilantro, chopped
• 1 Tbs. Capers, chopped
• 2 Cups Roma Tomatoes, diced small (strain to rid of excess juices)
• 1/2 tsp. Tabasco Sauce (or to desired taste)
•

Method:

In a Stainless steel bowl, place egg yolk, lemon juice and zest, shallots, salt & pepper, vinegar, anchovies and garlic. Whisk all together until well combined. While still whisking, add olive oil by drops until about 3 tablespoons have been added, then in a slow and steady stream add enough additional olive oil to form a sauce-like consistency; add in the rest of the ingredients listed, combining well. Chill in refrigerator for at least 1/2 hour, stir before serving. It's great with homemade crouton discs or bruschetta.

Number of servings: 6-8