cup loosely packed fresh herb (choice of chives, tarragon, parsley and dill)
Serving Size: 1 (105) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 626 g99 %
Total Fat 69.6 g107 %
Saturated Fat 9.2 g46 %
Cholesterol 46.6 mg
Sodium 90 mg
Dietary Fiber 0.2 g0 %
Sugars 1.3 g5 %
Protein 1.9 g
Chill all ingredients prior to creating the sauce.
Combine the shallots and the vinegar in a small bowl.
Peel the hard-cooked egg and cut vertically through the middle of the egg. Scoop the yolk into another bowl. Dice the egg whites and add to the bowl with the egg yolk.
Add a pinch of salt and the mustard. Whisk everything together and start to slowly add the oil drop by drop.
When the sauce starts to come together, you can add the oil in a steady stream. When it's at the aioli stage, stir in the capers, pickle relish and herbs. Add the shallots, and little by little, the vinegar to your desired consistency.