This vibrant green bread sauce, hailing from Languedoc, pairs beautifully with fish or cold meats, offering the versatility of mayonnaise with a fresh, herbaceous twist reminiscent of sauce gribiche.
Boil the eggs for 10 minutes, drain, cool under cold water, peel, halve, and reserve the yolks. Set aside the whites.
Meanwhile, remove the crust from the bread slice, crumble the crumb into a bowl, sprinkle with a splash of white wine vinegar, and let it soak.
Wash and dry the parsley and chives, then finely chop the leaves. Finely chop the pickles. In a bowl, combine the egg yolks, parsley, chives, pickles, and soaked bread crumb. Mash together with a fork.
Gradually drizzle in the sunflower oil while stirring constantly to emulsify the sauce.
Finely chop one egg white and fold it in along with the capers. Season with salt and pepper to taste, then mix well.
Chill before serving. For extra depth, optionally stir in 1-2 well-drained anchovy fillets in oil.
As a Languedoc native, I've long cherished this sauce for its bright flavors and simple preparation—perfect for elevating everyday meals.
