1 dessert spoon each of chopped tarragon, parsley and chervil, which have been parboiled and well drained
2 anchovies
1 dessert spoon capers
2 yolks of hard-boiled eggs
1 teaspoon French mustard
salt
cayenne
2 raw egg yolks
1/2 gill tarragon vinegar
1-1/2 gills salad oil
(for grilled or fried meats, or fish)
Pound the herbs, anchovies, capers, and yolks of hard-boiled eggs. Add the French mustard, salt and cayenne. Mix well. Work in carefully the raw egg yolks, the vinegar and oil. Rub through a fine sieve.