Sauce aux Oeufs/Egg Sauce
Author: 
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
  1. Mix all ingredients together.
Recipe by Columbine Kitchen at https://columbinekitchen.com/?p=1115