This recipe is adapted from “The Tenth Muse: My Life in Food,” the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print. It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes — almost anything you can think of. Take note: the egg needs to be really finely chopped to achieve the sauce’s optimal texture.
Ingredients
- ½ teaspoon salt
- 1 tablespoon Dijon mustard
- 1 tablespoon wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon capers
- 2 cornichons, finely chopped
- 1 hard-boiled egg, finely chopped
- Freshly ground pepper
- 1 tablespoon chopped parsley
- Nutritional Information
Nutritional analysis per serving (6 servings)
75 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 31 milligrams cholesterol; 212 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 3/4 cup
Preparation
- In a bowl, mix all ingredients except parsley. Taste and adjust seasonings to your liking. When ready to serve, mix in parsley. Serve with cold meat like leftover leg of lamb or roast chicken; also good on roast vegetables like carrots and turnips, or good-quality cold cuts like rare roast beef or turkey breast.
5 minutes
Dining and Cooking