Sauce Abano

• 3 hard boiled egg yolks, grated
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups olive oil, divided
• 1/2 cup tarragon vinegar
• 1/2 cup sour gherkins, chopped
• 1 tablespoon capers
• 1 tablespoon chopped parsley
• 1 tablespoon chervil
• 1/2 tablespoon tomato paste
• 3 hard boiled egg whites, cut in strips

1. Blend egg yolks with mustard, salt, pepper, and 1/4 cup oil.
2. Beat with a wire whisk until it becomes a paste.
3. Slowly add remaining oil, beating constantly.
4. Add tarragon vinegar and stir vigorously.
5. Stir in gherkins, capers, parsley, chervil and tomato paste .
6. Sauce should have the consistency of mayonnaise.
7. Fold egg whites into sauce and serve over meat.

egg yolks, mustard, salt, pepper, olive oil, tarragon vinegar, sour gherkins, capers, parsley, chervil, tomato paste, egg whites

Taken from www.food.com/recipe/sauce-abano-404275 (may not work)