Prep. time: 5 minutes
Cooking time: 10 minutes for boiling eggs

A perfect accompaniment to fish, calf's head, tongue, etc.

1. Hard boil three eggs; run under cold water; shell them; separate the yolks from the whites.
2. Mash the egg yolk into a paste; add 1 tbsp. mustard; slowly drizzle in 250 ml (1 cup) oil as you would in making mayonnaise.
3. Finish with 10 ml (2 tsp.) vinegar.
4. Finely chop the egg whites and 30 g of cornichons; add to the sauce; add a few finely chopped fresh herbs and season with salt and pepper.