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The Silver Spoon, Phaidon Press

For cold meat or poached fish.
Serves 4

• 3 eggs, hard-cooked
• 1 egg yolk
• 2 baby onions, finely chopped
• 2-3 tablespoons chopped fresh flat-leaf parsley
• scant 1 cup olive oil
• 4 tablespoons white wine vinegar
• 1 tablespoon chopped fresh tarragon (optional)
• salt and pepper

Nowadays, in order to save time, this sauce is usually made by adding pickled onions, parsley and vinegar to mayonnaise. However, the genuine recipe is somewhat different.

Shell and halve the hard-cooked eggs, then scoop the yolks into a bowl.

Add the raw yolk and mash together until smooth and even.

Season with a little salt and pepper, and stir in the onions and parsley.

Gradually whisk in the olive oil, a drop at a time.

When the sauce has begun to thicken, whisk in a little of the vinegar.

Continue adding the olive oil and vinegar alternately, whisking constantly.

If a stronger flavor is required, add some tarragon.

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