Gribiche Sauce

Ingredients

• 6 Hard-boiled egg yolks
• 1 teaspoon Mustard
• pinch Salt
• pinch Pepper
• 500 ml Oil
• 4.5 tablespoons Vinegar
• 100 grams Cornichons and capers, minced
• 1 tablespoon Mixed fresh herbs, minced
• 3 Hard-boiled egg whites

Instructions

1. Pound the freshly cooked hard-boiled egg yolks in a bowl and work them into a smooth paste. Add the mustard, a generous pinch of salt, and a good grinding of pepper.
2. Mound the sauce with the oil and vinegar, proceeding as for a mayonnaise, building an emulsion as you go. Once emulsified, finish by folding in the minced cornichons and capers, the mixture of fresh herbs (parsley, chervil, and tarragon), and the hard-boiled egg whites cut into short julienne.
3. This sauce is a customary accompaniment to cold fish.