Parsley Sauce

Ingredients

• 0.5 Shallot (Finely chopped)
• 0.25 teaspoon Dried Tarragon (Powdered)
• 1 tablespoon Dijon Mustard
• 0.5 teaspoon Sugar
• 0.25 teaspoon Salt
• 0.125 teaspoon Cayenne Pepper
• 2 Egg Yolks
• 0.75 cup Vegetable Oil
• 2 tablespoons White Wine Vinegar
• 0.5 cup White Sauce (See instructions for White Sauce I)
• 0.333 cup Mayonnaise
• 0.5 teaspoon Vinegar
• 1.5 tablespoons Capers (Finely chopped)
• 0.25 cup Fresh Parsley (Finely chopped)
• 2 tablespoons Butter
• 2 tablespoons All-Purpose Flour
• 1 cup Milk

Instructions

1. 1In a bowl, mix mustard, sugar, salt, and cayenne pepper. Add egg yolks and stir until thoroughly mixed. Place the bowl in a pan of ice water.
2. 2Add oil, at first drop by drop, stirring constantly with a wooden spoon or wire whisk. As the mixture thickens, dilute with vinegar, then the oil may be added more rapidly.
3. 3In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in milk, ensuring no lumps form. Continue whisking until the sauce thickens and is smooth, about 5-7 minutes. Remove from heat.
4. 4In a bowl, combine the mayonnaise from step 2, the white sauce from step 3, chopped shallot, vinegar, and chopped capers. Mix well.
5. 5Gently fold in the chopped parsley and tarragon into the sauce. Keep in a cool place until ready to serve.