Ingredients
- 3 egg yolks
- 1 ½ heaped tsp Dijon mustard
- 1 pinch fine sea salt
- 1 pinch ground black pepper
- 20 g lemon juice
- 50 g olive oil
- 250 g sunflower oil
- 5 tinned anchovies
- 2 Tbsp pickled capers
- 40 g red onion
- 3 sprigs fresh tarragon
- 5 fresh chives
- 5 g fresh parsley leaves
- 12 quail eggs
- 750 g potatoes, waxy
- 500 g water
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