Sauce Gribiche

Ingredients:

3 eggs - hard boiled

1 shallot - minced fine (Learn How)

2 tablespoon(s) cornichons - minced

2 tablespoon(s) capers - minced

1 1/2 tablespoon(s) Dijon mustard

2 tablespoon(s) Banyuls vinegar - (champagne or white wine)

2/3 cup(s) olive oil

3 tablespoon(s) - fines herbs - chopped fine

1 pinch salt and pepper - to taste

Steps:

-Hard boil two of the eggs and chill in cold water; peel.

-Push the egg yolks through a fine mesh strainer or tamis.

-Chop the egg whites and set aside.

-Whisk the shallot, capers, cornichon, dijon, egg yolks (1 raw) and vinegar together.

-Whisk in the oil and then fold in the whites and herbs.

-Season to taste.

-Refrigerate for two days.

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