Herrings Lucas
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- smoked herrings
- hard-boiled egg yolks
- mustard
- vinegar
- shallots, minced
- chervil
- cornichons (small pickled gherkins), minced
Instructions
- Begin with rare smoked herrings that have been cleaned and marinated in milk. Fillet the herrings and cut the fillets into thin strips.
- Prepare the sauce: combine the hard-boiled egg yolks, mustard, vinegar, minced shallots, chervil, and minced cornichons. Mount this mixture as you would a mayonnaise (emulsifying with careful whisking to achieve a creamy, unified texture), seasoning it generously to achieve a pleasantly piquant balance.