ROSAMUND’S SAUCE GRIBICHE
- 120 ml light olive oil
- 3 small eggs, hard boiled
- 1 heaped tbsp smooth Dijon mustard
- 1 tbsp good quality red wine vinegar
- 1 tbsp warm water
- 1 tbsp nonpareille capers
- A bunch of chervil – to yield a well heaped tbsp when finely chopped (failing chervil, the equivalent is a mixture of tarragon and chives and a little extra parsley)
- A bunch of parsley to yield a well heaped tbsp when finely chopped
- Sea salt and freshly ground black pepper
- Put the mustard, vinegar and water in the liquidiser with a good grinding of black pepper and about half a tsp sea salt. Mix very thoroughly (at least 20 seconds). Then, with the machine running, start to add a dribble of oil, stopping the dribbling every now and then but leaving the machine running to make sure the mixture is thoroughly emulsified (just like making mayonnaise). Towards the end, the dribble can be increased to a thin stream. You should end up with an emulsion which is thicker than double cream but a bit thinner than a good mayonnaise.
- Shell and chop the hard boiled eggs fairly finely (but do this by hand – a food processor will turn them into a paste). Finely (really finely!) chop the herbs. You can very roughly chop the capers but I prefer to leave them whole. Put the herbs, capers and chopped egg in a bowl and add the vinegar and oil emulsion. Stir well to mix and adjust the seasoning.