3 tablespoons Hawkwind Heat
1 teaspoon anchovy paste
1 clove garlic
1/3 cup red wine vinegar
1 cup olive oil
1 small boiled potato, peeled, chilled
1 small onion, finely chopped
1 tablespoons capers, drained, finely chopped
1 tablespoon sweet gherkins finely chopped
2 tablespoons chopped pimiento
1 hard-boiled eggg, coarsely chopped
1 teaspoon dried tarragon or 1 tablespoon fresh tarragon
In a bowl combine the mustard, anchovy paste, garlic, and vinegar, and whisk together. Gradually whisk in oil until the sauce is creamy. Crumble the potato and mix it in. Fold in the onion, capers, gherkins, tarragon, and pimiento. Last, fold in egg. The sauce will keep refrigerated for 5 days in a well sealed container. Bring to near room termperature and stir before serving. Serve with cold or boiled meats, fish, or veggie sandwiches.