3 eggs, hard-boiled
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
200-250 ml/7-8 fl oz olive oil
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh flat-leaf parsley
50 g/2 oz capers, drained, rinsed and finely chopped
salt and pepper


1.Shell and halve the eggs, then scoop out the yolks into a bowl and mash well with a wooden spoon.
2.Finely chop the egg whites and set aside. Add the mustard and vinegar to the egg yolks and season with salt and pepper.
3. Gradually beat in the olive oil a drop at a time. Stir in the tarragon, parsley and capers. Stir gently.
4.Just before serving, stir in the reserved egg whites
5.For deep-fried langoustines or Dublin Bay prawns or poached eggs.

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