Heavily seasoned with chives, parsley, shallots and capers, this versatile French sauce can be prepared hot or cold. Its light flavor is best balanced out with proteins like fish, grilled meat, or if you’re feeling gutsy, this boiled cow’s head.
- 1⁄4 cup aged red wine vinegar
- 1 tbsp. Dijon mustard
- 1⁄2 cup cooking stock from Tête de Veau or beef stock
- Kosher salt and freshly ground black pepper
- Pinch of cayenne
- 1 cup sunflower oil
- 1 cup minced chives
- 3⁄4 cup finely chopped parsley
- 1⁄2 cup minced chervil
- 1⁄2 cup minced tarragon
- 1⁄4 cup capers, rinsed and minced
- 2 small shallots, minced
- 1 hard boiled egg, finely chopped
- 1 garlic clove
- In a small saucepan, reduce the cooking liquid or stock by half over high heat, about 5 minutes. Cool, then transfer to a blender along with the vinegar, mustard, salt, pepper, and cayenne. With the motor running, slowly drizzle in the oil until emulsified. Transfer to a bowl along with the chives, parsley, chervil, tarragon, capers, shallots, and egg. Using a microplane, grate the garlic into the bowl, then stir everything to combine.