SCHNITTLAUCHSAUCE  

Cold Chive Sauce

100 g white bread, crusts removed
250 ml milk
2 hard-boiled egg yolks
2 raw egg yolks
salt, pepper
1 dash of vinegar
½ tsp. tarragon mustard
1 pinch of sugar
400 ml vegetable oil
2-3 tbsp. finely chopped chives
   

 

Soak the bread in the milk, then squeeze thoroughly. Pass through a fine sieve with the hard-boiled egg yolks.
Add the raw egg yolks and seasoning and stir to a mayonnaise consistency in the mixer.
Add the oil, drop by drop at first, then in a thin stream, stirring at the same time until a creamy sauce is obtained.
Season to taste and stir in the chives just before serving.

  
     
     
 

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