Sauce Gribiche (Sauce for Artichokes)

Sauce Gribiche (Sauce for Artichokes)

2 Hard boiled egg yolks

2 tsp Dijon Mustard

to taste Salt

to taste Pepper

5 oz Olive Oil

as needed Wine Vinegar or Water

2 tsp Minced Parsley

2 tsp Minced Chervil

2 tsp Minced Tarragon

2 tsp Capers

2 tsp Cornichones or Gerkins chopped finely

2 Hard Boiled egg whites cut julienne

Directions:

-Mash Yolks

-Add the mustard, salt, and pepper mix well (should be smooth)

-As like making a mayonnaise, slowly (drops at a time, otherwise emulsion will break) beat in olive oil **If mixture curdles, add a few drops of hot water to smooth out**

-Mixture should have the consistency of thin mayo

-Add just enough vinegar to give slight tart taste (just a few drops)

-Stir in Herbs, capers, cornichons, and julienne egg whites

-Taste, add more salt and pepper if needed