Tartar sauce

Ingredients 4 eggs

• 120 ml vegetable oil
• ½ tsp mustard
• juice of half a lemon
• 2 medium pickled cucumbers
• 6 green olives
• 1 clove of garlic
• 3-4 sprigs of parsley
• salt and pepper to taste

Boil two eggs hard-boiled, cool and remove the yolks. Put the boiled yolks in a bowl and mash with a fork. Then add two raw yolks, lemon juice, mustard, salt and pepper and mix the ingredients. Beat the egg mass a little with a mixer, and without stopping beating, pour in vegetable oil in a thin stream. Continue whisking the sauce until firmly thickened and a uniform creamy yellow color. Finely chop the cucumbers, olives, garlic and parsley, add to the sauce and mix thoroughly. The finished sauce should be infused for at least 20 minutes.