Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     egg yolk -- at room temperature
  1              large  garlic clove -- minced
  1         tablespoon  fresh lemon juice
     1/2           cup  olive oil
  1           teaspoon  chopped drained capers
  1           teaspoon  chopped oil cured olives

Preparation:

Place the egg yolk, garlic and lemon juice in a blender. With the machine on, slowly add the olive oil in a thin stream to make a thick mayonnaise. If the mixture separates at any time, add 2 teaspoons of hot water and continue blending until emulsified. Scrape the mayonnaise into a small bowl. Stir in the capers and olives. Cover and refrigerate for up to 4 days. (The original recipe had anchovies which I took out to make vegetarian. If you like anchovies, go ahead and add them back in.)

Nutritional Information:

1022 Calories (kcal); 113g Total Fat; (97% calories from fat); 3g Protein; 3g Carbohydrate; 213mg Cholesterol; 8mg Sodium