Ingredients
Scale
- 4 large hard-boiled eggs, cooled, peeled, and halved
- Kosher salt
- Freshly-ground black pepper
- 2 tablespoons Dijon mustard
- 3 tablespoons white wine vinegar
- 1/2 cup plus 2 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped shallots
- 2 tablespoons capers, drained and roughly chopped
- 1/4 cup finely chopped cornichons (about 6)
- 3 tablespoons chopped tarragon
- 2 tablespoons chopped parsley
Instructions
- Scoop out egg yolks into a medium bowl and mash well with a fork. Season with Kosher salt and black pepper. Add Dijon mustard and white wine vinegar; mash to combine.
- Slowly drizzle in olive oil while whisking with the fork until fully incorporated.
- Stir in shallots, capers, and cornichons. Finely chop the egg whites and fold into the mixture.
- Just before serving, mix in chopped tarragon and parsley. Adjust seasoning with additional salt and pepper if needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
This sauce pairs well with grilled meats and fish.
Adjust the amount of capers and cornichons based on your taste preference.
For a twist, experiment with different herbs like chives or dill.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiments
- Method: Mixing
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 0g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 40mg