2 large hard boiled egg yolks
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
3 teaspoons Champagne Vinegar (or mix white wine vinegar and Champagne and yes, I bought a $10 bottle of Champagne to make this)
1/2 squeezed lemon
8 to 10 small capers; drained, rinsed, and squeezed dry
about 1/4 cup fresh Italian Parsley
No pickles or egg whites
