For the gribiche sauce, grind hard-boiled yolks with mustard, salt and pepper to a smooth paste.
Mix vinegar with it and then gradually stir the oil into the sauce. This should be done with a whisk, as with mayonnaise.
Chop the pickles and capers and mix with the sauce. Chop tarragon leaves, parsley and chervil and mix with the sauce as well. Chop the hard boiled egg whites and add to the sauce.
Finally, season the gribiche sauce again and serve cold.
Preparation Tip:
Gribiche sauce goes very well with cold roast.
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