Sauce Alsacienne

Makes about 2 cups

Adapted from Mastering the Art of French Cooking,  Volume One

2 eggs

1 Tb Dijon mustard

½ tsp salt

1 Tb wine vinegar or lemon juice

1 cup oil (Wesson, canola, or safflower)

¼ cup whipping cream, sour cream, chicken or fish stock

1½ Tb finely minced shallot or green onions

1½ Tb capers

3 to 4 Tb minced parsley, tarragon, basic, etc; or dill only

The soft –boiled egg whites, chopped or sieved

Boil the eggs for 3 minutes (3½  if they are chilled). Place the yolks in a mixing bowl and put the whites—which should be just set—aside. Proceed as for making mayonnaise, beating the yolks until they are sticky and thick, then beating in the mustard, salt, and vinegar or lemon juice. Finally, beat in the oil, drop by drop at first, until at least 1/3 of a cup has been incorporated. Then you may beat in the rest by one to two tablespoon dollops, mixing thoroughly after each addition.

Gradually beat the additional liquid into the sauce. Beat in the rest of the ingredients. Season to taste.

Make this traditional French Sauce in the name of Julia!