Delicious with fish or cold meat, this original sauce has practically the same uses as mayonnaise.
Cook the eggs for 10 minutes in water, drain them, cool them and peel them, then cut them in half and remove the yolks. Book.
Meanwhile, remove the crust from the slice of bread, crumble the crumb in a bowl, sprinkle with a little vinegar and leave to soak.
Wash the parsley, pat dry and chop the leaves, do the same with the chives. Chop the pickles finely. Combine the egg yolks, parsley, chives and pickles in a bowl. Add the bread crumbs soaked in vinegar and mix thoroughly with a fork. Then drizzle in the oil, stirring constantly to make the sauce.
Chop 1 egg white into very small pieces, add them to the sauce along with the capers, season with salt and pepper, then mix thoroughly.
Serve chilled.
You can optionally add 1 or 2 well-drained anchovy fillets in oil to this sauce.
From Languedoc, this sauce reminds me a little of the Gribiche sauce.
