Try to get as many herbs off the "preferred" list as you can. Sub from the second list before subbing from the third list. Try to use a total of 7 herbs.
Makes: 4 servings
Calories per serving: ~600 (it has a lot of oil! do not skimp!)
Cost per serving will vary considerably depending on how you acquire your herbs
- 1.2 kg new potatoes
- 4 hard-boiled eggs
- 1/2 cup oil (I use sunflower)
- 3 tablespoons white wine vinegar
- 2 teaspoons spicy mustard
- 150 grams mixed herbs:
- Preferred: parsley, cress, chives, borage, salad burnet, sorrel, chervil
- Tier one substitutes: dill, tarragon, lovage, spinach, basil, lemon balm, shallot, dandelion leaves, daisy leaves, plantago
- Tier two substitues: grated cucumber, cilantro/coriander leaves, scallion/green onion/spring onion, celery leaves
- 1 pinch sugar
- ground white pepper
Shell the eggs and separate the whites and yolks. Press the yolks through a single-layer metal sieve or mash well with a fork. Mix the yolks with the oil, vinegar, and mustard until smooth. Dice the whites and set aside.
Wash and dry the herbs. Chop very finely. (You could use a food processor.) Stir the herbs into the egg yolk mixture. Add pinch of sugar and salt/pepper to taste. Lastly, mix in the diced egg whites.
Serve potatoes peeled or unpeeled with the sauce. You can also add sour cream, plain yogurt, or créme fraîche.
* The sauce freezes well with the exception of the egg whites. To save for later, freeze the sauce before adding the egg whites and add fresh whites when you use it.
* Don't be a snob about the sauce. It's not always easy to get the seven preferred herbs and you get no prize for looking down on those who substitute.
* Following the above, anyone who uses the words "never, ever" with you when talking about what herbs to use can be perfectly well ignored from a cooking and deliciousness standpoint.
* For a bigger meal (meat eaters only), serve with boiled beef.