Make eggs hard, quench with cold water and cool.
Peel eggs, cut in half, take out the yolks and put in a mortar form. Peel 1 garlic, chop and add to the egg yolk form.
Add 1 pinch of iodized salt and grind everything together until homogeneous.
Season the mixture with freshly ground white pepper and add 125 ml of extra virgin olive oil.
Add the juice of one lemon and mix well.
Clean 1 small stem of celery and cut diagonally into fine slices. Chop the egg white. Peel 1 small shallot and chop it as well. Fold the celery, egg white and shallot into the sauce and then season it spicily with salt and pepper from the mill.
Variations: The sauce tastes just as good with a tiny bit of finely chopped lemon balm or mint, which is folded into the finished sauce. If you want to make it quickly, use mayo as a base for the sauce and mix it with the squeezed juice of a lemon, celery sticks, garlic and shallots.
Goes well with: – fish, boiled or grilled – crustaceans, boiled – vegetable sticks, as a dip – potatoes, boiled or baked in their skins.
Tip: It is important that the oil is not stirred all at once, but gradually under the egg yolk.
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