Chive Sauce

For the chive sauce, soak the white bread in the milk, squeeze it properly and pass it through a sieve with the cooked egg yolks.

Blend in a blender together with the raw egg yolk, a splash of vinegar, sugar, salt and pepper.

Add the oil, like mayonnaise, first drop by drop, then in a thin stream, and blend to a creamy sauce.

Wash the fresh chives, cut into fine rolls and fold into the sauce.

Allow the chive sauce to infuse briefly and then serve.

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