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Remoulade, Green

Take a handful of chervil, and half the quantity of chives, pimpernel, and tarragon. Throw them into boiling water for a minute, and afterwards squeeze them in a cloth till dry. Pound them in a mortar, and with them a table-spoonful of made mustard, and a little salt and cayenne or white pepper. Beat this mixture well with the yolk of a raw egg, and add, first by drops and afterwards by tea-spoonfuls, three table-spoonfuls of olive oil and one table-spoonful of vinegar. Pass the sauce through a fine sieve, and if it is not sufficiently coloured, add a few drops of parsley or spinach-juice. If preferred, a shallot, a sprig of parsley, four young onions, and four capers may be pounded and mixed with the oil and vinegar instead of the herbs mentioned above.