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Remoulade Sauce

Mix together in a basin two tablespoonfuls each of chopped anchovies that have been preserved in oil and capers, and add a tablespoonful of chopped parsley, one teaspoonful of dry mustard, and salt and pepper to taste. Mix the above ingredients with salad oil and a few drops of malt vinegar; one pinch of scraped garlic may be added if desired. The sauce is then ready for serving.