Put the egg yolk, lemon juice, and salt in a bowl and blend with a whisk. Add the oil gradually and beat briskly.
Chop finely the capers, the pickled gherkins, the tarragon and the parsley. Mix the chopped ingredients and the anchovy paste to the sauce.
Remoulade Sauce
1 yolk
200ml corn oil
1 tbsp. lemon juice
50g capers
2 pickled gherkins
1 tsp. anchovy paste
1 tbsp. fresh tarragon, chopped
1 tbsp. fresh parsley, chopped
1 pinch of salt