Sauce Cambridge (Cambridge Sauce)

Ingredients

• 6 hard-boiled egg yolks
• fillets of 4 anchovies
• 1 spoonful small capers
• 1 spoonful chervil
• 1 teaspoonful mustard
• 1 and a half décilitres oil
• 1 spoonful vinegar
• a point of Cayenne
• 1 teaspoonful chopped parsley

Instructions

1. Pound finely together the hard-boiled egg yolks, the anchovy fillets, the capers and the chervil, tarragon and chives.
2. Add the mustard, then work in the oil and the vinegar as for a sauce Mayonnaise.
3. Season with a point of Cayenne.
4. Pass through the tammy, pressing with the spoon, and collect the sauce in a bowl.
5. Smooth it for a moment with the whisk and complete with the chopped parsley.