It says to "pound" the hard-boiled egg yolks together with a few drops of the wine vinegar.
Stir in the raw egg yolk, French mustard and salt & pepper.
Slowly add the oil while whisking to make a mayonnaise. So I guess this means you can combine the hard-boiled egg yolks, mustard and salt & pepper to commercial mayonnaise and go from there. However, I like the idea of making your own mayonnaise.
Add the finely chopped herbs, capers, pickled gherkin and stir. You now have a Danish Remoulade or at least one version.
For the Quick Remoulade
Blend the parsley, green onions, capers and garlic in a blender or food processor.
Add mayo, olive oil, lemon juice and mustard. Give it a whirl to blend well.
Remove from blender and chill in refrigerator until you are ready to serve. Paula Deen says this will last for a couple of weeks in the refrigerator if covered and stored properly.
Besides fish, you might enjoy this condiment on leftover chicken or how about to make chicken salad. I'll have to give that a try.