CookEat Recipe
Sauce Vinaigrette
Very finely chopped herbs, pickles, onion and cold hard-boiled egg whisked with tarragon vinegar and mild oil.
Method
Steps
Step 1
Very finely chop half a small white onion, two medium pickles, one tablespoon of capers, two branches of parsley, six branches of chives, two branches of chervil and half a cold hard-boiled egg. Put them in a bowl.
Step 2
Add two saltspoons of salt, one good saltspoon of white pepper, a quarter gill of tarragon vinegar and three quarters of a gill of mild food-grade oil. Whisk thoroughly for two minutes.
Step 3
Serve separately in a saucebowl, keeping the egg-containing sauce chilled until use.
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