1 bunch of chervil, tarragon and chives
3 yolks of hard-boiled eggs
a pinch of ground nutmeg
2 tablespoons of oil
2 tablespoons of vinegar
Parboil the herbs, crush them with the pestle in the mortar with the hard-boiled egg yolks. Add the salt, pepper and the ground nutmeg, then mix in, little by little, the oil and vinegar. Before serving pass the sauce through fabric bunting.