Caper and Egg Sauce

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Average: 5 (1 vote)
(1 vote)
Caper and Egg Sauce
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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
How healthy are the main ingredients?
MustardparsleysugarTarragoneggsalt

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.