Ravigote Sauce

Directions

1. 1
   Put the onion, mustard, lemon juice, parsley, egg, salt and cayenne in a food processor or blender and blend for 30 seconds.
2. 2
   With the motor running, slowly drizzle in the vegetable oil, the mixture will thicken slightly.
3. 3
   Check seasoning.
4. 4
   Yield: approximately 1 1/2 cups
5. 5
   Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
6. 6
   To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.