Remoulade Made From Scratch - cooking recipe

Ingredients

3 ounces pasteurized egg yolks
1 ounce white vinegar
1 ounce water
1 tablespoon dry mustard
3 cups vegetable oil
kosher salt, to taste
white pepper, to taste
1 ounce lemon juice
2 ounces capers (drained and chopped)
2 tablespoons chives (chopped)
3 tablespoons chervil (chopped)
3 tablespoons tarragon leaves (chopped)
1 tablespoon Dijon mustard
salt
Worcestershire sauce, to taste
2 dashes Tabasco sauce

Preparation

For the Mayonnaise: Whisk the yolks, water, and mustard together until slightly foamy.
Add the oil gradually in a thin stream, whipping constantly, until all the oil is incorporated and the mayo is thick (this can be done in a food processor, just gently drizzle the oil in the top opening and turn the processor off as soon as all the oil is used).
Adjust seasoning with salt, pepper, and lemon juice.
Refrigerate immediately if not to be used.
For the Remoulade: Combing all the remaining ingredients with the mayo (the capers, chives, chervil, tarragon, Dijon) and mix until combined.
Adjust seasoning with salt, Worcestershire sauce, and Tabasco.
Hold in the refrigerator until needed.