A single generous serving of French sauce made with hard-boiled egg, mustard, capers, cornichons and parsley.
1 eggChicken eggs
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2 gParsley
8 gPickles
1.75 cupsWater
3 gDijon mustard
5 gCapers
2 tspDressing oil
1 tspWine vinegar
To tasteSalt
To tasteBlack Pepper
Put the whole egg in a small saucepan with the water, which should cover it. Bring to a boil, reduce to a gentle simmer and cook for 10 minutes.
Drain and cool the egg under cold running water for 5 minutes. Peel it and separate the firm yolk from the white. Finely chop the white, cornichons, capers and parsley.
Mash the cooked yolk with the mustard and vinegar until smooth. Whisk in the oil a little at a time, then fold in the chopped white, cornichons, capers and parsley. Taste before adding salt and black pepper.
Serve the entire amount as one generous sauce portion with separately prepared vegetables or fish. It is a condiment rather than a main meal. Refrigerate until serving and use the same day.