() is a cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil, and tarragon. It also includes hard-boiled egg whites cut in a julienne.Th. Gringoire et L. Saulnier Le Repertoire de la Cuisine (1985 edition) pg.18August Escoffier, L'Aide-Memoire Culinaire (Original edition 1919) pg.52

Classically, may be served with boiled chicken, fish (hot or cold), calf's head,David, E. (1960). "French Provincial Cooking" (1999 edition) p.120"Larousse Gastronomique" (2001). tripe, or cold terrine. Modern variations pair with vegetables, such as asparagus, charred lettuce or leeks, or served as a dip.

See also Mayonnaise Tartar sauce

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