Caper and Egg Sauce
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 eggs
- 4 Cornichons
- 3 sprigs parsley
- 2 sprigs Tarragon
- 2 tsps Mustard
- 2 Tbsps White vinegar
- 2 pinches sugar
- 200 milliliters sunflower oil
- 2 Tbsps Caper
- salt
- freshly ground peppers
Preparation steps
1.
Cook the eggs for 10 minutes in boiling water until hard boiled.
2.
Finely dice the cornichons. Rinse and dry the herbs, and finely chop the leaves.
3.
Rinse the eggs under cold water. Peel the eggs and separate the egg yolks from the egg whites. Chop the egg whites, and pass the yolks through a fine strainer. Mix the egg yolks, mustard, vinegar, sugar, and sunflower oil to form a mayonnaise. Mix the mayonnaise with the chopped egg whites, herbs, cornichons, and capers. Season to taste with salt and pepper.
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