Gribiche Sauce

Instructions

1. 1

   On a work surface, chop the egg white. Set aside.

2. 2

   Place the egg yolk in a bowl and mash with a fork. Whisk in the mustard and vinegar. Slowly drizzle in 2 tbsp (30 ml) of the oil, whisking constantly. When the emulsion starts to resemble mayonnaise, very slowly drizzle in the remaining oil while whisking. If the mayonnaise separates, add a few drops of cold water to bring the emulsion back together.

3. 3

   Add the herbs, gherkins, capers and egg white. Season with salt and pepper. Mix well. The sauce will keep for 2 days in an airtight container in the refrigerator.