French Remoulade Sauce

Ingredients

• parsley
• shallots (charlotas)
• pickled gherkins (pepinillos en vinagre)
• chervil (perifollo)
• tarragon (estragón)
• capers (alcaparras)
• 6 hard-boiled egg yolks
• 6 anchovies, boned
• 2 raw egg yolks
• salt

Instructions

1. Blanch the parsley, shallots, pickled gherkins, chervil, tarragon, and capers in boiling water for five minutes.
2. Cool and drain them thoroughly in a cloth.
3. Make a paste in a mortar, crushing everything together well.
4. Add the six hard-boiled egg yolks and the six boned anchovies. Pound until combined.
5. Pass the entire mixture through a sieve.
6. Season with salt and the two raw egg yolks.