Sauce Gaillarde
2 hard boiled eggs
2 gherkins
4 small pickled onions
A little tarragon and chervil
Oil
Vinegar
Crush the yolks and add to them the whites, gherkins, onions, tarragon and chervil finely chopped. Add oil very slowly, turning continually from left to right until the quantity of sauce required has been made. Add one or two table-spoons of vinegar. Salt, pepper and a little mustard.