Remoulade Dressing

Ingredients

• 3 hard boiled egg yolks
• 1/2 teaspoon made mustard
• 1 tablespoon Tarragon vinegar
• salt
• Cayenne
• 3 tablespoon olive oil
• 1 raw egg yolk
• 1/2 lemon juice

Instructions

1. Put three hard boiled egg-yolks into a bowl, mash smooth.
2. Add to them half a teaspoonful made mustard, one tablespoonful Tarragon vinegar, with salt and Cayenne to taste.
3. Next add, drop by drop, three tablespoonfuls olive oil.
4. After which put in the yolk of a raw egg, and stir until light.
5. Finish with the juice of half a lemon, added very gradually.
6. Much depends on the mixing — if hurried or carelessly done, the sauce will curdle.
7. This is standard for cold meat of every sort, also heavy salads, and fish.