This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
2 hard-cooked egg-yolks 1 raw egg-yolk
3 tablespoons tarragon vinegar 3 tablespoons cider vinegar
Put the cooked yolks of eggs through a coarse wire sieve, and then put them in a dish with the raw yolk and the seasoning. Add two tablespoons of the vinegar and beat thoroughly five minutes. Next add the oil, one teaspoon at a time, beating the mixture two or three minutes at a time after each addition of oil. When five teaspoons have thus been added, the rest of the oil may be put in in larger quantities, three or four teaspoons at a time. Whenever the sauce becomes so thick that the beater turns hard, put in one-half tablespoon of vinegar. This sauce may be used for meat. for salads, or for such vegetables as asparagus, broccoli and artichokes. It may be varied by adding capers, minced gherkins and a dash of cayenne. There is not a great deal of difference between remoulade sauce and mayonnaise.