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Remoulade Sauce

Chop very fine two branches fresh parsley, two of chives, twelve capers, two anchovies in oil, one medium vinegar pickle, one shallot and one-quarter bean garlic. Place all in a bowl, adding half teaspoon French mustard, a saltspoon salt and one egg yolk; pour in one tablespoon tarragon vinegar. Briskly mix the whole well together with a whisk, then drop in, little by little, one gill olive oil, briskly whisking while adding it. See that the sauce is of same consistency as mayonnaise. Use as required.