|3 largepasteruized egg yolks|
|1 teaspoonfresh lemon juice|
|1/3 cupvegetable oil; blended with|
|1/3 cupolive oil|
|1/4 cupcornichons; finely diced|
|2 tablespoonsred wine vinegar|
|2 tablespoonsminced parsley|
|2 tablespoonsminced chives|
|1 hard-cooked egg; finely diced|
|1 mediumshallot; minced|
|1 tablespoontarragon; minced|
Sauce Gribiche Preparation
In a food processor, combine the egg yolks with the garlic and lemon juice.
With the machine on, gradually add the blended oils until a thick mayonnaise forms. Scrape the mayonnaise into a bowl and stir in the remaining ingredients; season the sauce with salt and pepper.
makes 1 1/2 cups
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