Remoulade Made From Scratch

• 3 ounces pasteurized egg yolks
• 1 ounce white vinegar
• 1 ounce water
• 1 tablespoon dry mustard
• 3 cups vegetable oil
• kosher salt, to taste
• white pepper, to taste
• 1 ounce lemon juice
• 2 ounces capers (drained and chopped)
• 2 tablespoons chives (chopped)
• 3 tablespoons chervil (chopped)
• 3 tablespoons tarragon leaves (chopped)
• 1 tablespoon Dijon mustard
• salt
• Worcestershire sauce, to taste
• 2 dashes Tabasco sauce

1. For the Mayonnaise: Whisk the yolks, water, and mustard together until slightly foamy.
2. Add the oil gradually in a thin stream, whipping constantly, until all the oil is incorporated and the mayo is thick (this can be done in a food processor, just gently drizzle the oil in the top opening and turn the processor off as soon as all the oil is used).
3. Adjust seasoning with salt, pepper, and lemon juice.
4. Refrigerate immediately if not to be used.
5. For the Remoulade: Combing all the remaining ingredients with the mayo (the capers, chives, chervil, tarragon, Dijon) and mix until combined.
6. Adjust seasoning with salt, Worcestershire sauce, and Tabasco.
7. Hold in the refrigerator until needed.

egg yolks, white vinegar, water, mustard, vegetable oil, kosher salt, white pepper, lemon juice, capers, chives, chervil, tarragon, mustard, salt, worcestershire sauce, tabasco sauce

Taken from www.food.com/recipe/remoulade-made-from-scratch-108427 (may not work)