somewhat based on recipe #863 in The International Cookbook by Filippini, 1906, except I used more seasonings
Make to taste; these measurements are about what I used; great with a green salad such as arugula with radish slices.
Put into a bowl:
1/2 tsp American curry powder
1 tsp good mustard
1/8 tsp chipotle chili flakes
some diced shallot (freeze-dried is actually fine!)
1/4 cup finely chopped parsley
1/4 cup finely chopped chives
1 clove garlic finely chopped
juice of about 1/6 lemon
salt and pepper
Stir in 1 Tbl olive oil and blend nicely.
Then add more olive oil and
to taste. (This is where I made big changes; he called for making a quart! whereas I made about 3/4 cup at most with the above seasonings. He also called for removing the solids, but they were among the best parts!)
Best if you let it just sit at room temperature for 20 or so minutes before serving, for the flavors to blend.