Remoulade

Ingredients

• 2 hard-boiled egg yolks
• 1 teaspoonful mustard
• 1/2 teaspoonful salt
• cayenne or white pepper
• 3 tablespoonsful oil
• 2 tablespoonsful vinegar
• 1 yolk raw egg
• 1 tablespoonful tarragon, cucumber, or eschalot-vinegar
• 1 teaspoonful cavice or Harvey's sauce
• 1 dessertspoonful chili vinegar
• 1 dessertspoonful eschalots or garlic, finely minced

Instructions

1. Pound the hard-boiled egg yolks very smoothly with mustard, salt, and cayenne or white pepper.
2. Gradually mix in the oil, working the whole together well.
3. Add the vinegar and continue working the mixture well together.
4. If the sauce curdles, pour it by degrees into the yolk of a raw egg, stirring it well round as directed for Mayonnaise.
5. Optionally add a spoonful of tarragon, cucumber, or eschalot-vinegar; a teaspoonful of cavice or Harvey's sauce; and a dessertspoonful of chili vinegar.