199 Sauce Gribiche

Method

Place the yolks of 6 freshly cooked hard-boiled eggs in a basin, crush them and work to a smooth paste adding 1 tsp mustard and a pinch of salt and pepper, then proceed in the same way as for Mayonnaise by adding 5 dl (18 fl oz or U.S. cups) oil and tbs vinegar.

Finish the sauce with 100 g ( oz) mixed chopped capers and gherkins; 1 tbs mixed chopped parsley, tarragon and chervil; and the whites of 3 hard-boiled eggs cut into short Julienne.

This sauce is usually served as an accompaniment with cold fish.

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