● 500 gr leg of veal (hock or rump)
● 1 egg
● 3 egg yolks
● 500 ml sunflower oil
● 250 gr tuna in oil
● 5 anchovy fillets in oil
● salt and pepper
● 1 tsp capers
● 1 tsp Dijon mustard
● 1 tsp vinegar
● 2 tsp lemon juice
● reduced brown meat stock
● EVOO
