Venus Remoulade

Ingredients

Venus Remoulade

1 egg                                             salt & pepper to yolks

6 anchovy fillets

2 T capers, rinsed

4 pickles                             blend everything before

2 t garlic                               adding the oil

2 T dijon

1/3 cup parsley                   add the oil slowly, drop

2 T tarragon                        by drop, add salt & pepper

2 T balsamic vinegar

2 T fresh lemon

1 ¾ extra virgin olive oil