Withdraw the yolks from the whites. Strain the egg yolks, add thereto the oil, vinegar and mustard and mix well. Spices are washed to remove stethe base and cut into very small pieces. Egg whites also cut almost crumbs. Everything is mixed, add sugar, salt and pepper. The sauce is suitable to boiled potatoes, roast meat, barbecue, a few tablespoons of salad dressing instead. In the refrigerator, tightly closed, sauce store about a week.