To learn more about this recipe, read the related story, "Son of a Biche," in Tasting Table's National edition.
Recipe from the Tasting Table Test Kitchen
Yield: About ¾ cup
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 30 minutes
2 large eggs
1 garlic clove, roughly chopped
1 teaspoon Dijon mustard
1 tablespoon lemon juice
6 cornichons, roughly chopped, plus 1 tablespoon pickle juice from the jar
¼ cup canola or grapeseed oil
3 tablespoons extra-virgin olive oil
1 tablespoon capers, rinsed
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped chives
2 tablespoons finely chopped tarragon
¾ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1. Fill a small bowl with ice and water and set aside. Bring a small saucepan filled with water to a boil over high heat. Reduce the heat to medium and use a slotted spoon to slowly lower the eggs, one at a time, into the water. Simmer for 7 minutes, turn off the heat, and use the slotted spoon to transfer the cooked eggs to the ice water. Once the eggs are cool enough to handle, gently roll them on a counter to crack the shell, then peel it away (be careful, as the egg yolks are still semisoft in the center). Place the eggs in the bowl of a food processor.
2. To the food processor bowl, add the garlic, mustard, lemon juice and pickle juice and pulse 3 times, just enough to break up the eggs slightly. Into a liquid measuring cup, add the canola and olive oils, then add the oils to the food processor in a slow and steady stream while pulsing the egg mixture until the sauce is thick and chunky, about 15 to 20 pulses. Add the cornichons and capers, then pulse a couple of times to combine. Transfer the mixture to a medium bowl and stir in the parsley, chives, tarragon, salt and pepper. Serve with simple cooked vegetables, like blanched green beans, steamed asparagus and boiled potatoes.