Sauce Gribiche

• 3 hard-boiled eggs
• 1 level tablespoon dijon mustard
• 1 tablespoon

Pound egg yolks with mustard and fines herbes in a mortar until smooth. Add olive oil little by little, stirring all the time as for a mayonnaise. Season to taste with vinegar or lemon juice and salt and freshly-ground black pepper. Chop egg whites finely and add to sauce. Stir just before serving.