Instructions: In a food processor, combine whole egg, egg yolk, vinegar, mustard and 1/2 teaspoon salt. Pulse until evenly blended. With motor running, drizzle in olive and canola oils very slowly at first, adding at a slightly faster rate after the first 1/3 cup or so is emulsified or thoroughly blended. Add boiling water and lemon juice and pulse 2 or 3 times. Add garlic, capers, parsley and 1 teaspoon pepper and pulse until just blended. The dip should appear slightly chunky.

Transfer to a bowl and refrigerate for at least 1 hour, to allow flavors to marry. (Dip will keep in refrigerator for up to 1 day.) Let stand at room temperature for 30 minutes, then give it a sprinkling of pepper before serving.

Serve with Japanese cucumbers, leaves of baby bok choy, long wedges of daikon radish and sesame crackers.

Note:
This recipe uses raw egg. If concerned about salmonella or other bacteria, substitute a pasteurized egg product or heat a raw egg to a temperature of 160 degrees before using.

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