Ingredients

4 hard-cooked eggs

2 hard-cooked egg yolks

1/2 Tbs. Dijon mustard

salt and pepper

1/2 Tbs. white-wine vinegar

1 cup olive oil

bunch of fresh chervil, chopped

1/2 bunch of fresh tarragon, chopped

1/4 cup capers, drained and chopped

1/2 cup cornichons (tiny, tart pickled gherkins), drained and chopped

Description

A Great Sauce To Serve With Tongue , This Is Essentially A Mayonnaise, But The Egg Yolks Are Cooked Instead Of Raw. I Like To Make A Lot And Then...

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