Remoulade Sauce

Chop up well one blanched shallot, have a handful of parsley leaves, chervil, tarragon and burnet; pound the whole in a small marble mortar; add four nicely cleaned anchovy fillets, five or six hard boiled egg-yolks, rub all the ingredients through a sieve, then mix in three or four raw yolks, stir into this preparation one pint of oil, half a gill of vinegar and mustard, the same as for mayonnaise (No. 606) and finish the sauce with capers, finely chopped pickled gherkins and a dash of cayenne pepper.