Herb Vinaigrette With Egg Yolks

Ingredients

• 1/4 cup parsley, chopped
• 1/4 cup chervil, chopped
• 1/4 cup tarragon, chopped
• 1/4 cup chives, chopped
• 1/4 cup burnet, chopped
• 2 hard-boiled egg yolks
• 4 tablespoons sweet oil (olive oil)
• 2 tablespoons vinegar
• 2 tablespoons mustard

Method

1. 1 Finely chop parsley, chervil, tarragon, chives, and burnet. Pound them in a mortar with two hard-boiled egg yolks until smooth.
2. 2 Pass the herb mixture through a fine-mesh sieve onto a plate to remove coarse fibers.
3. 3 Whisk in 4 tablespoons of sweet oil, 2 tablespoons of vinegar, and 2 tablespoons of mustard using a wooden spoon until well combined.