Ingredients
4 large hard-boiled eggs, at room temperature
1 Tbsp Dijon mustard
1/3 cup/80 ml extra-virgin olive oil (see Notes)
1 Tbsp sherry or white wine vinegar or more if needed
3 cornichons, minced
1 shallot, minced
1 garlic, minced or grated
1 Tbsp brined capers
2 Tbsp flat-leaf parsley
1 tsp ground black pepper
Instructions
- Separate the yolks from the whites. Place the yolks in a medium mixing bowl. Mince the whites and keep aside.
- Mash the yolks with the mustard using a fork.
- Drizzle the olive oil in a steady stream and whisk with the fork until smooth and emulsified.
- Whisk in the vinegar.
- Add the egg whites, cornichons, shallot, garlic, capers, parsley, and black pepper. Mix well—taste and season with salt. Add more vinegar if needed. This sauce can be made a day ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
Notes
- Extra-virgin olive oil can leave a bitter aftertaste in emulsions. To avoid this, use a neutral oil like grapeseed.
- To spice things up, I sometimes add 2 Tbsp each of chopped chives and tarragon to the sauce, in addition to the parsley.
- You can use whole grain or smooth Dijon mustard.
