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Sauce Gribiche

ingredients

1 egg
2.5 ml (1/2 tsp) Dijon mustard
15 g (1 tbsp) chopped gherkins
2 g (1 tsp) fresh tarragon or 2 g (1/2 tsp) dried
7 g (1 tbsp) freshly chopped parsley
5 g (1 tsp) capers, chopped
300 ml (1/2 pt) Mayonnaise

method

Add the sieved yolk of the hard-boiled egg, and all the other ingredients to the Mayonnaise.

Mix well and serve with cold fish dishes and shellfish.

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