For the chive sauce, hard-boil the egg and in the meantime soak the white bread (cut away the crusts if necessary) in milk.
Separate the egg white and yolk from the boiled egg and cut the egg white into small cubes.
Squeeze the white bread and put it in a bowl. Add the raw yolk from the second egg, the cooked yolk, salt, pepper, sugar and vinegar and mustard and mix.
Slowly add the oil while stirring constantly.
If the sauce is too thick, you can still add the expressed milk (use only so much milk until the sauce has the right density), of course, stirring constantly.
Before serving, stir in the chopped egg whites and 3/4 of the chives, and finish by sprinkling the remaining chives on top.
The chive sauce is ready.
Preparation Tip:
Serve the chive sauce as a side dish with the vegetable strudel.
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