Make some hard-boiled eggs. Combine the rest of the ingredients, then chop the eggs and gently stir them in. Use the sauce on everything.
white wine vinegar
chopped if you prefer
whole grain mustard
which is the brown kind, I've used the smooth yellow kind before
fresh herbs, chopped
parsley and tarragon are the traditional herbs
Kosher salt to taste
freshly ground pepper to taste
hard-boiled eggs, roughly chopped
Make 3 hard-boiled eggs.
In a glass or ceramic bowl, combine everything in order down to the olive oil. Mix well. Then stir in the olive oil.
Gently stir in the fresh herbs. Roughly chop the eggs and gently stir them in. Some of the yolks will crumble and thicken the sauce. That's a good thing. Try to keep the whites chunky.
Cover and chill about 20 minutes. Bring to room temperature before using for maximum flavor. Olive oil will harden in the refrigerator.
Use with steamed asparagus, cauliflower, broccoli, salads, and just about any protein.
Use 1/2 tsp dried tarragon and 1 tsp dried parsley if you don't have fresh. Dried tarragon is powerful. A little goes a long way.