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Ingredients
2 large eggs- 30 g capers drained and chopped
- 30 g cornichons drained and chopped
2 tbsp lemon juice
150 ml extra-virgin olive oil
1 ½ tsp Dijon mustard
2 ¼ tsp shallot finely diced- 1 tbsp flat-leaf parsley finely chopped
- 1 pinch Espelette pepper
salt to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Lower the eggs gently into simmering water and cook until both yolks and whites are completely firm, about 10–12 minutes for large eggs. Transfer to ice water to cool promptly, then peel and pat dry.
- Separate the yolks from the whites. Mash the yolks smoothly with the mustard and lemon juice. Chop the whites separately.
- Whisk the olive oil into the yolk mixture slowly, beginning a little at a time. Continue until evenly combined, then fold in the chopped whites, capers, cornichons, shallot and parsley.
- Add Espelette pepper and salt to taste. Refrigerate promptly in a clean covered container at 40°F or below and use within 3–4 days. Stir before serving.
Notes
This version uses hard-cooked eggs rather than soft or raw yolks.
Capers and cornichons contribute salt; taste before adding more.
