Sauce Gribiche

• 3 large hard-boiled eggs, yolks and whites separated
• 1 tablespoon Dijon mustard

In a blender, combine the egg yolks, mustard, stock, and lemon juice and puree until smooth. With the machine running, gradually add the olive oil in a fine stream to form a smooth sauce. Finely dice the egg whites and stir them into the sauce along with the capers, pickles, and herbs. Add salt and pepper to taste. Store covered in the refrigerator for up to 2 days.