Sauce Gribiche

Ingredients

• 6 hard-boiled egg yolks
• 1 teaspoonful mustard
• a strong pinch of salt
• a good pinch of pepper
• half a litre oil
• 1 spoonful and a half vinegar
• 100 grammes gherkins and capers
• 1 spoonful parsley
• 3 hard-boiled egg whites

Instructions

1. Crush 6 freshly cooked hard-boiled egg yolks in an earthenware bowl and work them into a smooth paste with 1 teaspoonful of mustard, a strong pinch of salt and a good pinch of pepper.
2. Mount the sauce with half a litre of oil and 1 spoonful and a half of vinegar.
3. Finish it with 100 grammes of chopped gherkins and capers, 1 spoonful of chopped parsley, chervil and tarragon mixed, and 3 hard-boiled egg whites cut into a short julienne.