Place the hard-boiled egg yolks and mustard in a bowl and mix to a paste. Whisk in the oil in a slow, steady stream until fully incorporated. Add the vinegar and fold in the capers, gherkins and chopped herbs. Season to taste with salt, freshly ground pepper and a squeeze of fresh lemon. Refrigerate the sauce gribiche until ready to use.
© 2005 Liam Tomlin. All rights reserved.