from Vegetarian Cooking for Everyone
yields 1 cup
2 shallots, finely diced
1/2 cup finely chopped parsley
1/3 cup chopped mixed herbs - tarragon, chervil, thyme, marjoram, dill
2 to 3 Tbsp capers, rinsed
Grated zest of 1 lemon
1 small garlic clove, minced
3/4 cup extra virgin olive oil
2 to 3 teaspoons champagne vinegar or fresh lemon juice
1 hard cooked egg, optional
salt and freshly milled pepper
Combine all ingredients except the egg, salt and pepper. Mash the egg yolk until smooth, adding a little of the sauce to thin it. Finely chop the white. Stir the yolk and white back into the sauce, season with salt and pepper, and adjust the amount of vinegar if needed. If you’re planning to serve the sauce later, wait to add the vinegar or lemon juice so that the green will remain bright.