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“From the Nero Wolfe cookbook. This is a sauce for cold beef. This could also be made in a blender or food processor.”
READY IN:
10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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