1. In a mixing bowl, beat the oil and vinegar or lemon juice with a whisk or fork to combine them thoroughly. Then stir in the chives, sorrel, parsley, watercress, savory, dill, tarragon, chervil, onion, leek, sugar, salt and pepper. Gently fold in the chopped eggs and taste for seasoning.
2. Serve at once, or refrigerate tightly covered until ready to use. This sauce is a specialty of Frankfurt and is served traditionally with hot or cold meats.
