Saturday, May 19, 2012

sauce gribiche

2 large hard boiled egg yolks
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
3 teaspoons Champagne Vinegar (or mix white wine vinegar and Champagne and yes, I bought a $10 bottle of Champagne to make this)
1/2 squeezed lemon
8 to 10 small capers; drained, rinsed, and squeezed dry
about 1/4 cup fresh Italian Parsley

No pickles or egg whites

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