About ⅔ cup This tangy sauce is excellent for vegetables that need perking up, like boiled potatoes or cauliflower, but it also stands up to strongly flavored foods, such as Raddicchio and Treviso.
Place in a pot in a single layer: Unshelled eggs, from the refrigerator
Cover them by 1 inch with: Cold water
Bring to a boil over high heat. Promptly remove the pot from the heat, cover, and let the eggs stand: 8 to 12 minutes for large eggs, or 11 to 15 minutes for extra-large and jumbo eggs (6 to 10 minutes for small and medium eggs). For room temperature eggs, subtract 1 minute from these cooking times. The lower amount of time will yield eggs that have set whites and barely set yolks, while the higher amount of time will yield eggs that are hard-cooked all the way through. When the eggs are done, run cold water over them to stop the cooking.
To peel hard-boiled eggs, crack the shell all over and roll the egg gently between the palms of your hands to free the thin tough skin from the egg and make shelling easier. Find the air cell and start peeling from there, peeling away the inner membrane along with the shell. Rinse the eggs after shelling to remove any shell fragments.
To slice eggs smoothly, dip a knife blade into water before slicing. Hard-boiled eggs are best stored in their shells in the refrigerator. A peeled hard-boiled egg should be used within a few days.
STEAM METHOD
Have ready: Unshelled eggs, from the refrigerator
If using a steamer insert, gently place the eggs inside, bring 1½ inches of water to a rapid boil in a pot, and fit the insert onto the pot. If using a steamer basket, place it inside the pot, bring the water to a boil, and gently place the eggs in the basket with long-handled tongs. Cover immediately and steam the eggs on high heat for 8 minutes for large eggs with a set white and fudgy yolk, or 11 minutes for eggs that are firm all the way through. For room temperature eggs, subtract 1 minute from these cooking times. As the eggs cook, fill a bowl with ice water. Immediately transfer the eggs to the ice water and cool completely. Peel as directed in I.
2 tablespoons minced cornichons
1 tablespoon drained capers, minced
2 teaspoons minced tarragon
2 teaspoons minced parsley
(2 teaspoons minced chervil)
¼ teaspoon black pepper
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
¼ cup olive oil
1 1 Hard-Boiled Egg, minced or pressed through a fine-mesh sieve
2 tablespoons minced cornichons
1 tablespoon drained capers, minced
2 teaspoons minced tarragon
2 teaspoons minced parsley
(2 teaspoons minced chervil)
¼ teaspoon black pepper
Let's Cook
Step 1.
Whisk together in a medium bowl: 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard
Step 2.
Gradually whisk in: ¼ cup olive oil
Step 3.
Stir in: 1 Hard-Boiled Egg, minced or pressed through a fine-mesh sieve; 2 tablespoons minced cornichons; 1 tablespoon drained capers, minced; 2 teaspoons minced tarragon; 2 teaspoons minced parsley; (2 teaspoons minced chervil); ¼ teaspoon black pepper
Step 4.
This sauce is best the day it’s made, but you may refrigerate it for up to 3 days.
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