Yield: 2 Cups
|4 \N||Yolks (hard boiled)|
|1½ tablespoon||French mustard|
|1¼ cup||Oil **|
|\N \N||Wine vinegar -=OR=-|
|\N \N||Lemon juice - as needed|
|4 tablespoons||Sour pickled gherkins|
|4 tablespoons||Capers; chopped|
|4 tablespoons||Fresh green herbs; chopped*|
|2 \N||Egg whites, hard boiled|
NB * Washed, dried and chopped. Any or all of, Parsley, Chives, Tarragon & Chervil.
** Olive oil or a mixture of olive and flavourless oils. "The yolks of hard boiled eggs will also absorb oil and turn into an emulsion, with with its own characteristic taste and consistency.
When sieved egg whites are beaten into it, the sace acquires a nice lightness and body which makes it useful for spooning over cold foods. This sauce cannot be made in an electric liquidiser; it turns so stiff the machine becomes clogged." Pound and mash the egg yolks in a mixing bowl with the mustard and salt until you have a very smooth paste. Unless the yolks are smooth and free from lumps, they will not absorb the oil.
Proceed as for normal mayonnaise, beating in the oil drop by drop at first until the sauce has thickened, and thinning out with vinegar or lemon juice as necessary.
Twist the chopped pickles and capers into a ball in the corner of a cloth to extract their juice. Beat them gradually into the sauce.
Then beat in the herbs, and finally the optional egg white. Correct seasoning.
Recipe "Mastering the art of French Cookery" Beck, Bertholle and Child MMed IMH George's Home BBS 2:323/4⅖