|Parsley leaves||1 Cup (16 tbs) (Preferably Italian)|
|Onion||1 Small, quartered|
|Garlic||1 Clove (5 gm)|
|White wine vinegar/Fresh lemon juice||2 Tablespoon|
|Hard cooked egg yolks||2|
|Dijon mustard||1 Tablespoon|
|Granulated sugar||1 Pinch|
|Olive oil/Vegetable oil / combination||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
In food processor or blender, place parsley leaves, onion and garlic; process with on/off motion until coarsely chopped.
Add vinegar, egg yolks, mustard and sugar.
With motor running, gradually add oil, a few drops at a time, then in slow steady stream, through feed tube.
Process until thickened.
Season with salt and pepper to taste and store in covered jar in refrigerator.
Sauce will keep for several weeks.