PIQUANT HERB MAYONNAISE
Sauce Gribiche (sohs gree-beesh) is a delightful and colourful cold sauce to serve with cold fish or shellfish. The sauce may be stored in a screw-top jar in the refrigerator for up to 3 days.
14 FLUID OUNCES
4 hard-boiled egg yolks
1/2 teaspoon salt
1/2 teaspoon white pepper
10 fl. oz. olive oil
1 tablespoon white wine vinegar
1 tablespoon finely chopped small gherkins
1 tablespoon finely chopped capers
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh tarragon or 11/2 teaspoons dried tarragon
1 tablespoon finely chopped fresh chervil or
11/2 teaspoons dried chervil
2 hard-boiled egg whites, cut into julienne strips
Rub the egg yolks through a strainer into a medium-sized mixing bowl. Add the salt, pepper and 2 teaspoons of the oil.
Using a wire whisk or rotary beater, beat the mixture until it forms a smooth paste. Continue adding the oil, a few drops at a time, beating constantly. When the sauce begins to thicken, the oil may be added more rapidly.
Beat in a few drops of vinegar from time to time and, when all the oil has been added, stir in the remaining vinegar. The sauce should be similar to mayonnaise.
Stir in the gherkins, capers, parsley, tarragon and chervil and mix well. Stir in the strips of egg white and pour the sauce into a serving dish. Serve immediately.