Instructions: Bring all ingredients to room temperature before you begin. In a mixing bowl, whisk the egg yolks or beat with a fork until light-colored, about 10 to 15 seconds.

Pour the oils into a container that will allow controlled pouring, such as a large measuring cup. Very gradually, almost drop by drop, add about 1/2 cup oil to the yolks, beating continuously, until the mixture begins to blend and thicken. (Use a damp dish towel to steady the bowl if necessary.)

Add the rest of the oil in a thin trickle, beating it in and working up to a gradual stream at the end. (Mayonnaise should be thick and glossy.)

Combine the vinegar, pepper, lemon juice, pepper sauce and garlic. Beat vinegar mixture into the mayonnaise.

Stir in the anchovies, capers and olives. Use at once or, to thicken mayonnaise, cover and refrigerate up to 6 days.

Spread on turkey or roast lamb sandwiches, add to tuna salad, drizzle over sliced tomatoes, or toss a small amount with raw or grilled vegetables before stuffing them into pita bread.

Cooks note: If the mayonnaise "breaks" and looks curdled, beat another egg yolk in a clean bowl and very gradually beat broken mayonnaise into it. Proceed with the rest of the recipe.

[] Note: Definition of tapenade is "A spread of Provencal origin consisting of capers, black olives, and anchovies pureed with olive oil." There is an acute over the first "e" but I dont know how to make my computer do that! []

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