Sauce gribiche

• 2 hard-boiled eggs, peeled
• 1 tbsp Dijon mustard
• 1 tbsp

Mash the eggs by passing them through a sieve into a bowl. Stir in the mustard and vinegar. Add the oil very slowly, in a thin stream, whisking constantly, as if you were making a mayonnaise. Once the mixture is thick and creamy, gently stir through the capers, gherkins (pickles) and chervil. Taste to check the seasoning.