When I discovered that there was a sauce made of eggs and olive oil and cornichon pickles (some of my favorite things) I knew I had to have it. Luckily, I had some cornichon’s hanging around (but you can get them at DiBruno’s). I ate this sauce on an amazing salad of grilled asparagus on a bed of lettuce. The recipe is adapted from one from the Chez Panisse Cafe Cookbook, but with WAY less oil, and extra pickles and capers.
serves 2, generously
1 large egg
1 medium shallot, finely chopped
2 Tbsp. lemon juice, or to taste
2 Tbsp. finely chopped herbs (parsley, dill, chives, etc.)
Finely grated zest of ½ lemon
1.5 Tbsp. capers, rinsed and finely chopped
4 cornichons, finely chopped
3 Tbs. olive oil
Salt, to taste
Soft boil the egg (so the yolk is just set) – about 5 minutes. Meanwhile, combine the shallot and the lemon juice in a small bowl, and let macerate. Combine the herbs, lemon zest, capers, cornichons, olive oil and salt in a small bowl, whisking well. Peel the boiled egg, dicing finely, and add to the sauce. Add the lemon juice and shallots, quickly whisking to combine. Taste, and add lemon juice or salt, as needed.