Remoulade Sauce

2 Egg yolks, hard cooked 1 Egg yolk, raw 125 ml Olive oil 2 tbsp Lemon juice 1 tbsp Prepared yellow mustard 1 tbsp Onion, grated 1 tbsp Sour gherkins, finely minced

1 tbsp Capers A few drops of Tabasco 2 tsp Paprika 2 clove Garlic, minced 2/3 tbsp Dried parsley 150 g Sour cream Salt and pepper to taste

1. Press hard-boiled egg yolks through a sieve into a mixing bowl. Add in raw egg yolk and beat until incorporated. Slowly beat in half of olive oil until thick and stiff.
   
   
2. Beat in lemon juice and mustard. Add in the rest of the ingredients. Blend all ingredients and chill. Will keep for several days in an airtight container in the refrigerator. It is often served with seafood dishes, fries, or salad.