Scotch Eggs With Bois Boudran Dipping Sauce recipes

Name: Scotch Eggs With Bois Boudran Dipping Sauce recipes
Ingredients: 12 quail eggs; 750g of sausage meat; 50g of Dijon mustard; 5g of chives, chopped; 5g of chervil, chopped; 1 egg; 10g of sea salt; 1 pinch of ground white pepper; vegetable oil; 1 egg, beaten; 200g of flour; 10g of salt; 100g of breadcrumbs; 150ml of rapeseed oil; 50ml of white wine vinegar; 2 tomatoes, peeled and diced; 85g of ketchup; 100g of shallots, finely chopped; 15g of chervil, finely chopped; 10g of tarragon, finely chopped; 5g of chives, finely chopped; 1 tsp Worcestershire sauce; 5 drops of Tabasco