Irish Sauce Piquante (1790)

• 1 tablespoon capers
• 1 tablespoon chopped parsley
• 3 hard-boiled eggs, yolks only, mashed
• 1 tablespoon dry mustard
• 6 filleted anchovies, mashed
• 1 tablespoon vinegar
• 2 tablespoons olive oil
• 1 pinch cayenne pepper
• 1 shallot, chopped
• 1 cup hot gravy (lamb gravy if using the sauce for lamb, pork gravy for pork, etc., or substitute melted butter)

1. Pound capers and parsley together in a mortar.
2. (Or use a food processor.
3. ).
4. Add egg yolks and mustard and mix well.
5. Add anchovies.
6. Stir in oil, vinegar, cayenne and shallot.
7. Pound together well.
8. Stir mixture into hot gravy and serve immediately.

capers, parsley, eggs, mustard, anchovies, vinegar, olive oil, cayenne pepper, shallot, hot gravy

Taken from www.food.com/recipe/irish-sauce-piquante-1790-476133 (may not work)