The soup and sauce book

by Elizabeth Douglas

Sauce Remoulade

1 hard boiled yolk
1 raw yolk
1 coffee-spoon mustard
1 large table-spoon chopped shallots, parsley and chervil
Oil
Vinegar

Put the hard boiled and raw yolk with the mustard in a basin. Mix thoroughly with a wooden spoon. Add the oil very slowly, stirring continually in one direction. The quantity of oil used depends on the quantity of sauce required. Add a large table-spoon of finely chopped parsley, chervil and shallots. A very little vinegar, salt and pepper.

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