Gribiche Sauce

• 5 eggs
• 2 tablespoons vinegar
• 1 ⅔ cups (400

Place the 5 eggs in a saucepan of gently simmering water. Leave to simmer until hard-boiled, about 11 to 12 minutes, then remove and cool immediately under cold running water.

Cut the eggs open and scoop out the yolks. Reserve the whites. Place the yolks in a bowl with salt and pepper and crush finely. Drizzle in the vinegar and then the oil, very slowly, just as you would to make mayon