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Ingredients for 1 1/2 cups:

3 hard boiled egg yolks,* sieved

1 large egg yolk at room temperature

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

1 teaspoon sea salt

Ground white pepper, to taste

1 cup Canola oil

2 tablespoons capers, minced

2 tablespoons cornichons, minced

2 tablespoons flat leaf parsley and tarragon, minced

3 hard boiled egg whites, cut in julienne strips

 

Whisk the sieved hard boiled yolks, yolk, mustard, vinegar, salt and pepper into a thick paste. Continue whisking and add the oil in droplets at first, then in a thin stream as the mixture thickens. Stir in the capers, cornichons and herbs. Fold in the whites. Keep refrigerated.