Remolade
2 hard boiled egg yolks 1 raw egg yolk 1 teaspoon mustard 1/2 teaspoon salt 1/4 teaspoon white pepper 1 teaspoon chopped parsley 3 tablespoons tarragon vinegar 1 cup oil Rub together the cooked egg yolks, the raw egg yolk, seasonings and parsley; add two tablespoons of vinegar, combine the oil slowly, adding more vinegar until all has been used. Beat with Dover beater until very light and thick.