3 hardboiled eggs
1 tablespoon mustard
1 cup oil
6 tablespoons vinegar
1 ounce cornichons
Small bunch chopped herbs such as chives, tarragon and parsley
Salt and pepper to taste

Instructions

·       Hard boil three eggs; run under cold water. Shell them and separate the yolks from the whites. Mash the egg yolk into a paste with one tablespoon of mustard. Slowly (very slowly) drizzle in one cup of oil and finish with two tablespoons of vinegar. Finely chop the egg whites and cornichons, fold into the sauce. Add finely chopped herbs and season with salt and pepper.