- 2 egg yolks
- 2 tablespoons vinegar
- 1 / 4 L oil
- 3 tablespoons tomato ketchup
- 2 tablespoons cognac
- 1 / 8 L cream
- 1 tablespoon finely chopped parsley
- 1 tablespoon chopped chives
- Salt and pepper
Preparation :
- Make sure all ingredients at room temperature to prevent curdling.
- Mix the egg yolks with the vinegar and pepper. Whisk the oil drop by drop through the guard like making mayonnaise.
- Add the sauce is thick and the tomato ketchup and brandy.
- Whip the cream lightly and stir in the sauce.
- Stir in the parsley and chives and season with salt and pepper.
- Serve with salad Caribbean