1 egg
2 Teaspoons lemon juice or to your taste
l cup grapeseed or Wesson canola oil
2 teaspoons mustard, pick your favorite
2 teaspoons anchovy paste (optional)
1 medium clove of garlic, chopped fine
1 Tablespoon horseradish (also optional or use less)
1 Tablespoon cut up fresh tarragon or 1 teaspoon dried
2 Sprigs of flat fresh parsley, leaves only
¼ cup celery, finely chopped
¼ to½ cup scallions, white part only, finely sliced (depending on your taste)
1 hard boiled egg, chopped
1 Tablespoon sour or sweet pickles, chopped, or 1 tablespoon India Relish
1 Tablespoon finely chopped yellow or red bell pepper.
Mix these ingredients in a small bowl and set aside.
In food processor, mix egg and lemon juice well. Add mustard, anchovy
Paste, garlic, horseradish, tarragon, and well. Cover processor and pour oil in feeding tube(with special pinpoint hole in bottom) until feed is slowly completed and mixture is thickness of mayonnaise, remove to bowl. Fold into ingredients from other small bowl containing celery, scallions, hard boiled egg, pickles or relish, and bell pepper.
Store in refrigerator at all times in a glass jar or plastic container. Keeps for a week.