Sauce Abano - cooking recipe

Ingredients

3 hard boiled egg yolks, grated
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups olive oil, divided
1/2 cup tarragon vinegar
1/2 cup sour gherkins, chopped
1 tablespoon capers
1 tablespoon chopped parsley
1 tablespoon chervil
1/2 tablespoon tomato paste
3 hard boiled egg whites, cut in strips

Preparation

Blend egg yolks with mustard, salt, pepper, and 1/4 cup oil.
Beat with a wire whisk until it becomes a paste.
Slowly add remaining oil, beating constantly.
Add tarragon vinegar and stir vigorously.
Stir in gherkins, capers, parsley, chervil and tomato paste .
Sauce should have the consistency of mayonnaise.
Fold egg whites into sauce and serve over meat.