Chive Sauce

For the chive sauce, whisk egg yolks with salt, pepper, lemon juice and mustard in a bowl until well blended.

Slowly add the oil bit by bit, stirring vigorously until the mixture binds homogeneously.

Mix mayonnaise with finely chopped chives and possibly white bread crumbs, dilute with a little soup.

Preparation Tip:

Oil and eggs must be processed at room temperature! If the mayonnaise is prepared in a blender (stick or tower blender), whole eggs can also be used. Depending on further use, the mayonnaise can also be diluted with vinegar or soup or replaced with sour cream altogether.

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