Sauce aux Oeufs/Egg Sauce
Author: Germaine
Recipe type: Sauce
Cuisine: French
For cold fish or meat.
Ingredients
- 1 tbsp. wine vinegar, plain or flavored like tarragon vinegar
- 3 tbsp. oil, olive, peanut, or nut oil according to taste
- salt and pepper
- 1 hard boiled egg
- 1 tsp mustard
- chopped tarragon, chives, and parsley
- 1 tbsp. capers
Instructions
- Mix all ingredients together.