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Remoulade or Cold Mustard Sauce

4 servings

Ingredients

• 1 piece hard-boiled egg yolk
• 1 piece raw egg yolk
• 0.5 cup oil
• parsley, finely chopped (a little)
• capers (a little)
• 1 teaspoons mustard
• white wine (as needed)
• salt (to taste)
• sugar (to taste)
• vinegar (to taste)
• white pepper (to taste)

Instructions

1. Mix one hard-boiled and one raw egg yolk, gradually incorporating half a cup of oil, a little finely chopped parsley and capers, and a heaped teaspoon of mustard.
2. Thin the sauce with white wine and season with salt, sugar, vinegar, and white pepper.
3. The sauce should be thick, but slightly thinner than mayonnaise.

Modernized from a treasured 19th-century German cookbook.