For 4 people
For 4 people
Put the 03 hard egg yolks in a kitchen mortar, add the strong mustard, then salt and pepper crush everything with the pestle until you get a smooth consistency paste
Add half of the oil little by little to the mixture, always stirring with the pestle
Then pour the white wine vinegar, then the rest of the drizzle oil, not ceasing to stir
Cut the 02 hard egg whites in very small pieces or roughly chop them, and cut the pickles in brunoise, then add them to the preparation with the capers
Salt and pepper as desires
Pour the sauce into a bowl and place it in the refrigerator for a few hours so that it is very cool when serving.
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