Sauce Gribiche

• 1/2 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

1. In a bowl, mix all ingredients except parsley.
2. Taste and adjust seasonings to your liking.
3. When ready to serve, mix in parsley.
4. 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.

salt, mustard, wine vinegar, olive oil, capers, cornichons, egg, freshly ground pepper, parsley

Taken from cooking.nytimes.com/recipes/11525 (may not work)