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Remoulade Sauce

Yolks of two hard boiled eggs, the yolk of one raw egg; a scant pint of olive oil; three tablespoons of tarragon vinegar; three of ordinary vinegar; one teaspoon of mustard; one-half teaspoon of salt; one-third teaspoon of white pepper and one teaspoon of chopped parsley. With a fork, work the cooked yolks of egg on a plate until smooth and then put them in a dish with the raw yolk and the seasoning. Add two tablespoons of the vinegar and beat thoroughly five minutes. Next add the oil-one teaspoon at a time-beating the mixture two or three minutes at a time after each addition of oil. When five teaspoons have thus been added the rest of the oil may be put in in larger quantities-three or four teaspoons at a time. When the sauce is so thick that the beater turns hard, put in one-half tablespoon of vinegar. When all the oil and vinegar have been used, add the parsley. This sauce may be used for meat or for salads.