Sauce Tartare

A Vinaigrette with Hard-Boiled Eggs, Mustard, and Gherkins

This lovely sauce has a rich texture and is wonderful served with cold fish or leftover beef meat. It can also be used to fill hard-boiled-egg and tomato halves.


  • cup chopped basil or mint or parsley
  • ½ cup chopped cornichons (see Gherkins)
  • 3 hard-boiled eggs
  • 1 tablespoon Dijon-type mustard
  • 2/3 cup olive oil
  • juice of 1 lemon or 2 tablespoons red wine vinegar
  • ½ cup capers
  • salt
  • freshly ground pepper


Place the herbs and gherkins on a kitchen towel (cloth or paper) and squeeze them well to extract as much moisture as possible. Peel the eggs and remove the yolks.

Place the yolks in a large bowl, mash, add the mustard, and stir. When the mixture is smooth, slowly add the oil, beating constantly. When the sauce is firm, add the lemon juice or the vinegar. Sieve the egg whites. Stir into the sauce the gherkins, capers, salt, pepper, and egg whites.