SAUCE 2 hard-boiled egg yolks 2 tablespoons Chicken Stock, heated, or hot water 3 tablespoons cornichon juice 1 teaspoon Dijon mustard 1/2 cup canola oil 3 tablespoons minced cornichons 1 tablespoon minced shallot 1 tablespoon minced Italian parsley 2 tablespoons Read More …