I've got my recipe at home and will post it tonight.
It is much like TATT's - I don't use parsley, the mustard is Dijon, and I think it's red-wine vinegar I use. I have been know to throw a couple shots of hot sauce in there too if the mood strikes me.
It is VERY much worth making your own. If you are not comfortable with the raw egg I have substituted egg beaters with no problem! Also, hand whisk this, don't use a food processor. A friend did that one time and asked me to come down and see what she did....she made a REALLY nice caesar mayonnaise!!!
There is no comparison to homemade and store-bought. And in most cases anymore, to those found in most restaurants mpe/