Remoulade is the French name of a favorite kind of salad dressing that is made with cooked yolks in part, has garlic, shalots and parsley added. It is different from mayonaise which is made with raw yolks. Looks like sauce tartare, which is minced pickles and shalots (young onions) in inayonaise. Take:

3 hard boiled yolks.

1 raw yolk.

1/4 cup olive oil.

Same of melted fresh butter.

1/2 cup vinegar.

1 teaspoon salt, pinch of cayenne.

1 teaspoon made mustard.

2 or 3 cloves of garlic crushed and minced, and 2 tablespoons finely minced green onions.

Pound the hard-boiled yolks in a bowl with the butter; add salt, mustard pepper; then the raw yolk, or two of them, and stir in the oil gradually and alternately with the vinegar. It makes a buttery compound that is a most excellent salad dressing without the garlic and onion, but add those to make the sauce remoulade.