REMOULADE, or FRENCH SALAD-DRESSING

Ingredients

• 4 eggs
• 1/2 tablespoonful made mustard
• salt and cayenne to taste
• 3 tablespoonful olive-oil
• 1 tablespoonful tarragon or plain vinegar

Instructions

1. Boil 3 eggs quite hard for about 1/4 hour, put them into cold water, and let them remain in it for a few minutes; strip off the shells, put the yolks in a mortar, and pound them very smoothly;
2. add to them, very gradually, the mustard, seasoning, and vinegar, keeping all well stirred and rubbed down with the back of a wooden spoon.
3. Put in the oil drop by drop, and when this is thoroughly mixed with the other ingredients, add the yolk of a raw egg, and stir well, when it will be ready for use.
4. This sauce should not be curdled; and to prevent this, the only way is to mix a little of everything at a time, and not to cease stirring.
5. The quantities of oil and vinegar may be increased or diminished according to taste, as many persons would prefer a smaller proportion of the former ingredient.