A great classic of bistro cuisine, served mainly with calf's head, this sauce must be well seasoned. It can also accompany cold fish or chicken.
Difficulty:[usr 2]
Cook 3 hard-boiled eggs in boiling water, drain them, cool them and peel them. Cut them in half and remove the yolks. Set the whites aside.
Crack the remaining egg and separate the white from the yolk. Combine all the egg yolks in a bowl. Crush them by adding 1 tablespoon of mustard, salt and pepper, then add the oil, whisking the mixture vigorously as for mayonnaise. Then add 1 tablespoon of lemon juice.
Chop 2 tablespoons of tarragon and parsley mixture, drain the capers and chop them, as well as the egg whites. Add these ingredients to the sauce, mix thoroughly and adjust the seasoning.
Note from Hubert:this sauce that I love is most often slaughtered in restaurants, yet it is simple to make, but it requires real products and a little talent.
Source:Cuisines Régionales de France. The Lyonnais.
