Poached Salmon Provencale from The Clay-Pot Cookbook by Georgia Sales

Ingredients

• 1 salmon (4 to 5 pounds), in sections
• Salt
• freshly ground pepper
• 1 lemon, unpeeled and sliced
• 1 medium onion, sliced
• 2 stalks celery, sliced
• 2 bay leaves
• 1 tablespoon chopped fresh tarragon or 1½ teaspoons dried tarragon
• ½ cup dry white wine
• 3 tablespoons olive oil
• 3 tablespoons chopped fresh parsley
• ¼ cup mayonnaise
• 1 egg yolk
• Juice of ¼ lemon
• ½ teaspoon capers
• ⅛ teaspoon dried dill
• Dash of prepared mustard
• 1 teaspoon arrowroot, approximately