3 eggs

2 tbsp (30 ml) lemon juice

1/2 tsp (2.5 ml) whole-grain mustard

2 tbsp pickled ox-eye daisy capers or regular capers, chopped

1 tbsp garlic scapes, chopped

1 tsp Lower St. Lawrence salted herb seasoning (herbes salées)

1 cup (250 ml) sunflower oil

Place the eggs in a pot and cover with cold water. Bring to a boil and cook for 7 minutes. Remove the eggs from the hot water and plunge in very cold water to stop the cooking.

Peel the eggs and separate the yolks from the whites. Chop the egg whites and set aside in a bowl.

Place the egg yolks in a separate bowl. Add the lemon juice, mustard, capers, garlic scapes and salted herb seasoning. Season with pepper. Slowly drizzle in 1/3 cup (75 ml) of the sunflower oil, whisking constantly. When the emulsion starts to resemble mayonnaise, drizzle in the remaining oil while whisking. Stir in the reserved egg whites. Adjust the seasoning.

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