Recipe adapted from Every Day Is A Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

1/4 cup chopped yellow onion
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons fresh chopped parsley
1 large egg*
1/4 teaspoon salt
1/8 teaspoon cayenne
1 cup vegetable oil

Put the onion, mustard, lemon juice, parsley, egg, salt and cayenne in a food processor or blender and blend for 30 seconds. With the motor running, slowly drizzle in the vegetable oil, the mixture will thicken slightly. Check seasoning. Yield: approximately 1 1/2 cups

The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."