Sauce Gribiche

Sauce gribiche is a classic French cold egg sauce, typically made with hard-boiled egg yolks, mustard, oil, chopped herbs like parsley and chervil, capers, and pickled cucumbers, and it's best used on cold cooked meats like boiled chicken or fish, poached vegetables like asparagus, or as a dipping sauce for snacks like chips or crudités.

1 Tbsp Red Wine Vinegar 1 heaped Tbsp Dijon Mustard 5 Tbsp Warm Water 150-175ml Sunflower Oil 1 Tbsp Capers, chopped 1 Tbsp Gherkins, chopped 1 Tbsp Parsley, chopped 1Tsp Tarragon 2 Hardboiled Eggs, chopped (optional)

Blend the mustard, vinegar, water and some salt and pepper and slowly add the oil, as if you're making mayonnaise.

Tip into a bowl and stir in the rest of the ingredients. Allow to stand for an hour at room temperature before serving.

ingredients

• Red Wine Vinegar

• Dijon Mustard

• Warm Water

• Sunflower Oil

• Capers

• Gherkins

• Parsley

• Tarragon

• Eggs