Spicy Remoulade

• 2 egg yolks, room temperature
• 12 teaspoon dry English-style mustard (such as Coleman's)
• 34 cup olive oil
• 2 tablespoons distilled white vinegar
• 1 12 cups minced fresh parsley
• 14 cup finely chopped dill pickle
• 3 tablespoons finely chopped drained capers
• 1 tablespoon finely chopped drained anchovy fillet
• cayenne pepper
• salt & freshly ground black pepper

1. Mix yolks and mustard in small bowl.
2. Whisk in oil in slow, steady stream;blend in vinegar.
3. Fold in parsley,pickles,capers and anchovies.
4. Season to taste with salt,pepper and cayenne.
5. Cover and refrigerate until ready to use.
6. (Can be prepared 1 day ahead).

egg yolks, olive oil, white vinegar, parsley, dill pickle, capers, anchovy fillet, cayenne pepper, salt

Taken from www.food.com/recipe/spicy-remoulade-373032 (may not work)