New Wave Sauce Gribiche

Inspired by a recipe in Gjelina: Cooking from Venice, California by Travis Lett, this sauce is wonderful on boiled, roasted or grilled asparagus or simply seared, grilled, roasted or poached fish. In fact, your imagination is the limit.

Makes enough to sauce four servings of asparagus or fish. 

Ingredients

2 large eggs

1 tablespoon capers, roughly chopped

1 tablespoon minced cornichons (about 3 cornichons)