In a medium bowl, whisk the egg yolk, vinegar, mustard, 1 teaspoon salt, and several grinds of pepper until smooth. Very slowly whisk in the olive oil, followed by the vegetable oil. The mixture should be thick and emulsified like mayonnaise. Add the chives, capers, and tarragon. Season with more salt, pepper, and vinegar to taste. The rémoulade can be stored, covered, in the refrigerator for up to two days.
nutrition information (per serving):
per 1 Tbs.;
sat fat g