Navarre adds hard-boiled eggs to his version of this classic green French sauce, good on anything from fish and cold meats to grilled foods.
Recipe information
Yield
Makes about 2 cups
Ingredients
6 tablespoons Sherry wine vinegar
2 tablespoons Dijon mustard
1 cup (scant) sunflower oil or safflower oil
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh Italian parsley
1/4 cup chopped drained capers
1/4 cup chopped shallot
1/4 cup chopped sweet gherkin pickles
4 hard-boiled eggs, peeled, chopped
Preparation
Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Stir in tarragon, parsley, capers, shallot, and pickles. Season sauce to taste with salt and pepper. Mix in eggs. DO AHEAD: Sauce can be made 2 hours ahead. Cover and let stand at room temperature.
Nutrition Per Serving
Per serving: 265.1 kcal calories
89.2 % calories from fat
27.5 g fat
3.4 g saturated fat
92.8 mg cholesterol
3.9 g carbohydrates
0.2 g dietary fiber
1.9 g total sugars
3.7 g net carbohydrates
3.2 g protein
#### Nutritional analysis provided by Bon Appétit
