Chive Sauce

For the chive sauce, bring milk to a boil. Stir cornflour with 4 tablespoons of water until smooth and stir into the boiling milk. Whisk yolks and mustard together, whisk in oil drop by drop.

Season with salt, pepper, Worcester sauce and anchovy paste. Allow mayonnaise mixture to cool and stir into mayonnaise.

Briefly soak rolls, squeeze and strain. Hard boil eggs, rinse, peel and chop finely. Wash and finely chop chives.

Mix the rolls, eggs and chives into the chive sauce and chill.

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