Uncle Pete made a fabulous take on this French sauce from what was in the pantry and fridge.
So decadent, it is hard to believe it is such a snap to make. Slather on veggies, (asparagus is classic), sugar snap peas, beans, grilled fish, pasta, chicken, or even over cold, cooked potatoes as a potato salad.
2 large eggs, hard boiled, cooled and peeled
¼ cup chopped dill pickles or cornichons
1 tablespoon dried parsley leaves
1 tablespoons dried chives
¼ small red onion
1 tablespoon Dijon mustard
4 tablespoons The Olive Scene medium Extra Virgin Olive Oil
1 tablespoon The Olive Scene French Champagne Vinegar
1 tablespoon lemon juice
2 tablespoons mayonnaise
½ teaspoon sea salt
¼ teaspoon black pepper
Uncle Pete chopped everything very fine by hand, and then mixed.
Food processor method:
Put the eggs in a food processor or blender with the pickles, parsley, scallion, red onion and mustard.
Pulse to chop everything up and make a rough paste.
Add the oil, vinegar, lemon juice, salt, and pepper. Pulse to combine. You want a (small pieces), chunky, slurry paste when done, not a smooth dressing.
Adjust the salt and/or pepper to taste.
Allow to thicken 15 minutes in the frig, or store, covered and chilled, for up to two days. The sauce will taste its best close to room temperature.
**This is a fabulous sauce to make using our Roasted Garlic, Milanese Gremolata, Wild Dill, Wild Rosemary or Herbes de Provence Olive Oils
**An added bit of sweetness is lovely when you substitute our Sicilian Lemon Balsamic Vinegar for the lemon juice