4 hard-cooked egg yolks
salt and pepper, to taste
1 tablespoon dijon-style mustard
1 1/2 pints olive oil
3 ounces white wine vinegar
1 ounce cornichons, chopped
1 tablespoon capers, chopped
1 ounce fresh mixed herbs, chopped
such as parsley, chervil tarragon or chives
Servings: 32
1. Blend the egg yolks with the salt, pepper and mustard.
2. Very slowly, as if for mayonnaise, whisk in the olive oil. Occasionally, add a few drops of vinegar to thin the sauce.
3. Add the cornichons, capers and herbs; mix well. Adjust the seasonings and acidity with the remaining vinegar.
Yield: 1 quart (1 liter)
salt and pepper, to taste
1 tablespoon dijon-style mustard
1 1/2 pints olive oil
3 ounces white wine vinegar
1 ounce cornichons, chopped
1 tablespoon capers, chopped
1 ounce fresh mixed herbs, chopped
such as parsley, chervil tarragon or chives
Servings: 32
1. Blend the egg yolks with the salt, pepper and mustard.
2. Very slowly, as if for mayonnaise, whisk in the olive oil. Occasionally, add a few drops of vinegar to thin the sauce.
3. Add the cornichons, capers and herbs; mix well. Adjust the seasonings and acidity with the remaining vinegar.
Yield: 1 quart (1 liter)
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